Kathleen’s Spicy Stuffed Peppers

Many of us possess the ability to become incredibly hungry when reading the ingredients to a recipe, imagining how they will mesh to produce a perfect meal or treat. If you find yourself rubbing your stomach and licking your lips when looking at the submission below, you will certainly want to start a fan club for Kathleen Valle.

The longtime submitter from the 2600 block of Dudley Street knows that autumn’s soon-to-be-frigid winds need some nutritional opposition, so what better way to bite back against the bitter chills than with copious servings of her Spicy Stuffed Peppers? Fun to prepare and even more exciting to taste, this offering from the Grays Ferry occupant will surely change you from being a hungry reader to a content eater. SPR


2 pounds of ground turkey

An 8-ounce package of sliced pepperoni

2 eggs

1/2 cup of grated Romano cheese

2 minced garlic cloves

3 green bell peppers

1 cup of shredded mozzarella cheese

2 cups of homemade or jarred sauce


Preheat oven to 350 degrees.

Chop the pepperoni into very small pieces. Mix all the ingredients, except for the mozzarella, well. Slice the peppers in half, and remove the seeds, stuffing each half generously. Place in a baking dish, and pour the sauce on top.

Cover, and bake for 30 minutes. Uncover, sprinkle with the mozzarella, and bake for 15 more minutes.