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
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
ke corn tortillas - see my recipe for tortillas de maiz here.
pices steep a few minutes for flavors to meld. Strain vinegar
0b0F.
PREPARE your favorite recipe for quick-cooking rice, to yield
Stir canned milk and garlic powder until
b>peppers and remove seeds. Core out the stem from the top for
For the sauce:.
Heat the
/2 cup meat mixture for each halved pepper and fill
Combine and cook ketchup, juice, vinegar, sugar and garlic together for 30 minutes.
Add peppers and wieners and cook for 20 minutes longer.
Put in clean canning jars and cold pack for 10 minutes.
Choose well formed peppers. Cut off tops of peppers, wash and seed
ine if desired and saute for just a little longer.
Use large jars.
Cut up 2 cloves garlic; place in bottom of jar.
Clean and cut peppers (wear gloves).
Pack firmly in jars. Add 1 teaspoon oregano and 1 teaspoon salt (plain not iodized) and 1/4 cup oil.
Pour 1 cup distilled white vinegar and add the rest with boiled (cooled) water until jar is filled to top.
Seal bottles up good and set them upside down for one day.
Season for two weeks before opening.
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.
ot peach mixture and cook for 10 minutes until it starts