355396 Fri Dec 29 20:20:12 -0800 2006 4 31 Home Cooking 0 2137664 I've made this a few times after seeing him do it on PBS, and been really happy with the results. Now cannot find my notes and, unfortunately, the recipe is torn out of the Nick Stellino cookbook at my library. I would love it if anyone could post this, or an approximation. Unlike many stuffed pepper recipes, it does not call for any rice or grain in the stuffing. Not sure which of his cookboks it is from but it is NOT in the "Passione" book. Many thanks..it really is a great and easy recipe. Fri Dec 29 20:20:12 -0800 2006 12618 erica 1 2137687 It's not in Glorious Italian Cooking, either. Fri Dec 29 20:27:33 -0800 2006 2137664 11407 JoanN 2 2137754 Joan, thanks for checking. I think it may be in his "Family Kitchen" book..... Fri Dec 29 20:51:09 -0800 2006 2137687 12618 erica 1 2138466 Good luck in finding the recipe. Please post if you find it - I am very interested! It sounds like a great recipe. Sat Dec 30 01:21:11 -0800 2006 2137664 11538 brooklynmasala 1 2139918 I found it in Nick Stellino's Family Kitchen in Barnes and Noble. Did not have time to write down the entire recipe, but basically, he sautees 1 cup chopped onion, 30 black chopped olives, parsley, 6 cloves garlic, capers, anchovy paste, peperoncino, , salt and pepper for 10 minutes. Then adds 28 oz can stewed tomatoes with their juices. Cook all together until reduced to a light glaze. Pour into a bowl and add 8 oz. cubed mozzarella; 1/2 cup Italian breadcrumbs, and half a cup of Pecorino Romano. Then stuff each of six cleaned red peppers with 1/2 cup stuffing; dust another half cup of Romano on top. Pour a cup of chicken stock and a cup of tomato sauce into a b aking dish and put the peppers inside the dish, and bake at 400. (I did not have chicken stock when I did this so I used a combo of water and tomato sauce from a can just to wet the bottom of the baking dish.) I will go back and write the whole thing down verbatim next time, and then post it. It is really, really good and you can change and improvise depending on what you have in the house; I once used sun dried tomatoes. And I usually leave out the capers. Sat Dec 30 20:10:46 -0800 2006 2137664 12618 erica