| 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 |
tb |
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 |
ts |
Salt |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
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, 1998
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