Stuffed Hungarian Hot Peppers

• 6 or more Hungarian hot peppers
• 8 oz (224 grm). cream cheese, softened
• 3/4 tbsp (10 ml) garlic salt
• 3 tbsp (45 ml) grated parmesan or romano cheese
• 2 tsp (10 ml). Italian seasoning or 1 tsp (5 ml) each oregano and basil (more or less according to taste)
• 1/3 cup (80 ml) flavored bread crumbs
• 1 tbsp (15 ml) olive oil
• 3 or more chopped anchovies
• or
• 1/3 cup (80 ml) cooked Italian sausage, crumbled.

1. Remove tops from peppers, core and seed.
2. Mix all other ingredients together.
3. Stuff hot peppers with cream cheese mixture.
4. Make about a 1 - 1 1/2 inch slit in peppers (helps to keep the stuffing popping out during baking).
5. Lay on baking sheet.
6. Bake at 350 degrees (175 C.) for 20-25 min.

peppers, cream cheese, garlic, parmesan, italian seasoning, bread crumbs, olive oil, anchovies, italian sausage

Taken from online-cookbook.com/goto/cook/rpage/000B5B (may not work)