INGREDIENTS

INSTRUCTIONS

Cut a thin slice from the stem end of the peppers, remove seeds and
membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill
peppers with meat and rice stuffing, replace lids and cover tops either
with pepper stems or with quartered tomatoes, skinside up. Line the bottom
of a large saucepan with parsely stems. Add salt, pepper an water. Dot with
butter.  Place a plate upside-down on peppers. Cover and cook on lowest
possible heat until peppers are tender (about 40 minutes).
Transfer stuffed pepprs to a platter.  Pour remaining liquid (about 8
tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad
as a main course.
From Turkish Cookery by Gulseren Ramazanoglu
(Yoghurt is something made by the Turkish people and is also eaten in other
Mid-East countries.  I've tried it and liked it but haven't been able to
duplicate. Plain American yogurt is not my idea of a good substitute.)
Posted by Damita Green in Fidonet Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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