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Monday, August 10, 2009

Stuffed Green Peppers

  1. Four green peppers (Capsicum)
  2. One-half oz. butter
  3. One onion, chopped
  4. Four tomatoes, skinned and chopped
  5. Four oz. bacon, chopped (Can use minced mutton cooked dry)
  6. Four oz. boiled rice
  7. Salt and pepper to taste
  8. Two oz. Cheddar cheese, grated
  9. One oz. fresh breadcrumbs
  10. One-fourth pint stock
Process: Heat the oven to fairly hot. Wipe the peppers (capsicums) and cut off the ends 1/2 inch below the stalk. Scoop out the seeds and core with a knife, then wash out the cases and stand them up in an ovenproof dish. Heat 1 oz. butter and lightly fry the onion and tomatoes; add the bacon and fry lightly. Add the cooked rice and seasoning and half the grated cheese. Mix the rest of the cheese with the breadcrumbs. Put the rice stuffing into the pepper cases and sprinkle with the breadcrumb mixture. Pour the stock round the base of the cases and cook just above the centre of the oven for 15 -20 minutes, or until the peppers cases are cooked. Serve with rice or other accompaniments.

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