| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Green bell peppers, about |
|
|
1/2 pound each |
| 1/2 |
c |
Fine dry bread crumbs |
| 1 |
c |
Heavy cream |
| 3/4 |
c |
Finely chopped onion |
| 3 |
T |
Unsalted butter |
| 1 1/4 |
lb |
Lean ground chuck |
| 1/2 |
lb |
Ground pork |
| 1/4 |
c |
Chopped scallion greens |
| 1/4 |
c |
Minced fresh parsley leaves |
| 1 1/2 |
t |
Salt |
| 1/8 |
t |
Ground cloves |
INSTRUCTIONS
1998
In a kettle of boiling salted water blanch the bell peppers, covered
partially, for 3 minutes and transfer them to a bowl of ice and cold
water to stop the cooking. Cut 3/4 inch from the stem end of each bell
pepper, reserving the bottoms, and chop fine the flesh from around the
stems, discarding the stems. In a bowl let the bread crumbs soak in
the cream for 8 minutes, or until the cream is absorbed. In a skillet
cook the onion in the butter over moderately low heat, stirring
occasionally, until it is softened and let it cool. Stir the onion
mixture into the bread crumb mixture, stir in the chuck, the pork, the
scallion greens, the parsley, the salt, the cloves, and black pepper
to taste, and divide the mixture among the bell peppers. Arrange the
bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups
water to the pan, and bake the peppers in the middle of a preheated
375°F. oven for 1 hour, or until the meat is no longer pink. Serves
6 as an entrée Gourmet September 1990 Posted to recipelu-digest by
Sandy <sandysno@pctech.net> on Mar 24,
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