0
(0)
CATEGORY CUISINE TAG YIELD
Meats Jewish 1 Servings

INGREDIENTS

1 Frying peppers per person; (long & light green in color) (up to 2)
Rice
Tomato sauce
Chopped onion; (to taste)
Sliced garlic; (to taste)
Oil or cooking spray
Chicken; (enough for everyone)
Water to cover
Healthy pinch of sugar; (about 1 tsp.) so sauce won't be bitter

INSTRUCTIONS

source: I concocted this
Cut off top of peppers & scoop out seeds. Fill about 2/3 with raw rice.
Sauté onion & garlic in a bit of oil until tender crisp. Add chicken parts,
stand up peppers around & in-between, add tomato sauce & water to barely
cover. Tightly cover pot, bring to a boil and simmer gently until done.
I used to make this Friday afternoon just before Shabbos and after cooking
for a little while would place on the blech until dinner. It was delicious.
You could add dill, parsley, other vegetables as you wish. You could also
make it without the chicken but it does add flavor. Enjoy!
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 18,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Luck has nothing to do with it”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?