Nonna Caterina's Stuffed Peppers and/or eggplants

By renata

Ingredients

• Mince meat, and sausage meat.
• parsley, and basis finely chopped
• few teaspoons of vinegar
• hard bread, soaked in milk or water, drain well
• eggs
• garlic
• spices
• parmigianno
• peppers
• oil

Preparation

Step 1

Saute the mince meat with oil, add chopped garlic to the mince meat, cook meat until done, add 1 teaspoon of vinegar to mince meat while still cooking. When mince meat is cooked, remove from stove and place in a bowl.
Add parsley and basil to mince meat.

In a separate bowl soak bread, and make sure you squeeze dry. You than add bread to the meat mixture and mix well. Continue to add eggs, spices, salt, parmigiano. If mixture is to soft, you can add bread crumbs.

Texture should be softer than meatballs texture.
Add the mixture to the raw peppers, do not cut peppers stuff them whole. (or eggplants.) Place peppers on a pizza tray at 350F, coat tray with oil, or use parchment paper and spray with cooking spray.
Half way cooked, take peppers out of the stove, cut them in half and cook them un-covered meat side up.