n and bake 400 degrees for 1 hour, basting with
>for stuffed peppers with ground beef and rice.
Cut tops off peppers
nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
ofter peach.
Use this recipe for baked apples or pears, increase baking
Heat 30 ml olive oil in a pan.
Fry the peppers gently in the olive oil, turning occasionally.
As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
For the sauce:
Mix together
For the fish:
Put the
/2 cup meat mixture for each halved pepper and fill
o 400\u00b0F.
Place peppers in a shallow baking dish
e 2 pans for the cooking 1 for each fish, I
0b0F.
PREPARE your favorite recipe for quick-cooking rice, to yield
Choose well formed peppers. Cut off tops of peppers, wash and seed
Fry ground meat until brown.
Drain off fat.
Cook onion, celery and green peppers in water until tender, 15 or 20 minutes. Soak French bread or white bread in milk or water to soften.
Beat eggs well and add all ingredients together.
Salt and pepper.
Cut peppers in half.
Add filling.
Add small amount water to large baking pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Until firm and brown.
Mix first 6 ingredients in bowl with 1 can tomato sauce and 1/2 can water.
Hollow out peppers, carefully removing seeds. Fill with meat mixture.
Place peppers in covered casserole. Pour remaining can tomato sauce over top of peppers.
Add 1 tomato sauce can of water and a bouillon cube in bottom of casserole. Cover and bake in 350\u00b0 oven for 1 hour.
Can use this same recipe for zucchini squash also.
Cut each pepper in half.
Core and seed.
Flatten each half slightly with palm of hand.
Line baking sheet with foil.
Lay peppers skin side up in a single layer on foil.
Place under preheated broiler 3-inches from heat source.
Broil until charred black.
Remove and place in plastic bag and seal well for 15 minutes to steam peppers.
Remove from bag.
Slip off and discard skin.
Use in any recipe calling for roasted peppers.
ver medium heat and boil for 2 minutes; stir constantly.
Singe the peppers quickly over a gas flame,
ushrooms over a high heat for 4 minutes.
Add the
ke corn tortillas - see my recipe for tortillas de maiz here.
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.