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“These are great tasting stuffed peppers. Julia Child uses slender thin-skinned mild green chili peppers about 5 inches long - I think Anaheim peppers will work too. I used tiny (2 to 3 1/2 inch) yellow and red sweet slender peppers for these and they turned out just wonderful. When using tiny peppers, you need about 8-10 peppers.”

Ingredients Nutrition


  1. Halve the peppers lengthwise and remove the seeds and ribs.
  2. Blend the filling ingredients with a fork and season highly to taste (use more Worcestershire sauce or hot pepper sauce to your taste).
  3. Divide the filling among the peppers and lay them in an oiled pan.
  4. Bake in the upper third level of the preheated oven set at 450 F for about 15 minutes or until slightly puffed and lightly browned.
  5. They may be kept warm for 15 to 20 minutes after baking but the puff will deflate.

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