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Stuffed Peppers Italiano



  • 2 Tbsp. salad oil
  • 1 medium onion, chopped
  • 2 cans tomato paste (6 oz. each)
  • 2 cups water
  • 1 Tbsp. vinegar
  • Ad

  • 1 tsp. sugar
  • 1/2 tsp. garlic salt


  • 3 cups soft bread crumbs
  • 1 1/3 cups diced bologna or salami or may substitute 1/2 lb. seasoned sausage and 1/2 lb. hamburger, mixed
  • 1/2 cup grated cheddar cheese
  • 1/8-1/2 tsp. pepper
  • 1 tsp. garlic powder
  • 1/2 tsp. oregano


Saute onion in a large skillet. Add remaining sauce ingredients; mix well. Simmer for 30 minutes, stirring occasionally. Prepare 6 large green peppers while sauce is simmering. Boil 3 quarts water in large saucepan. Clean peppers by cutting around stems, removing tops, seeds and pulp, leaving shells unbroken. Blanch peppers in boiling water for 5 minutes; drain and remove. Mix together the remaining pepper ingredients for stuffing. Lightly fill the pepper shells with stuffing; do not pack. Place stuffed peppers in oblong baking dish. Pour warm sauce over peppers. Bake in a preheated 325 degrees F slow oven, for 1 hour or until stuffing is done.

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