Stuffed Melrose Peppers
A Chicago FavoriteThis Stuffed Melrose Peppers recipe has been in the family for a long time. Every family has their own delicious recipe with its own distinct flavor. Melrose Peppers are super sweet peppers shaped like Cubanelle peppers. You can stuff these peppers with a variety of different ingredients such as Italian sausage, ricotta, fontina or mozzarella. Then they are fried, baked, broiled or grilled. Sometimes I’ll drop the whole thing right in the gravy raw and let them cook until they are tender and delicious. Stuffed Melrose Peppers can be served with pasta, makes a great meal all by themselves with a nice crusty loaf of Italian bread or as a sandwich. INGREDIENTS 10 Melrose Peppers 3 Tbls of extra virgin olive oil2 pounds of hot or mild bulk Italian sausage or2 pound of ground pork2 Tbls of fennel seed1 Tbls of freshly grated black pepper1 Tbls of salt2 tsp of sweet paprika2 tsp of crushed red pepper flakes2 tsp of dried basil2 clove of garlic, chopped2 Tbls chopped fresh parsley4 Tbls of red wine1/2 cup of fontina cheese shredded2 cups of your favorite gravy1/4 cup of fresh grated Parmesan cheesePREPARATION With a sharp knife cut the tops off the peppers and remove the seeds.Stuff the peppers with Italian sausage and fontina cheese orMix together the ground pork, fennel seed, black pepper, salt, paprika, red pepper. basil, garlic, parsley, wine and cheese.In a large frying pan sauté the stuffed peppers in the olive oil until tender and the sausage is partially cooked. Add the gravy, cover and cook for 15 to 20 minutes. Sprinkle with Parmesan cheese and serve
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