Stuffed Melrose Peppers

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 oil

• 2 pounds of hot or mild bulk Italian sausage or

• 2 pound of ground pork

• 2 Tbls of fennel seed

• 1 Tbls of freshly grated black pepper

• 1 Tbls of salt

• 2 tsp of sweet paprika

• 2 tsp of crushed red pepper flakes

• 2 tsp of dried basil

• 2 clove of garlic, chopped

• 2 Tbls chopped fresh parsley

• 4 Tbls of red wine

• 1/2 cup of fontina cheese shredded

• 2 cups of your favorite gravy

• 1/4 cup of fresh grated Parmesan cheese

  PREPARATION

• With a sharp knife cut the tops off the peppers and remove the seeds.

• Stuff the peppers with Italian sausage and fontina cheese or

• Mix 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.