| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | 6 | Servings | |
INGREDIENTS
| 6 | sm | Green bell peppers |
| 1 | lb | Pot cheese [Note: If this is not available, I think drained cottage cheese would work] |
| 1 | c | Finely chopped scallions, including green tops |
| 1 | Zucchini [courgette], finely chopped | |
| 2 | Eggs, lightly beaten | |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Source: _The Jewish-American Kitchen_ by Raymond Sokolov Preheat the oven to 350:F. Slice off the tops of the peppers and remove the cores. Place the peppers in a large saucepan with water to cover. Bring to a boil, and cook for 5 minutes. Drain. Carefully remove the ribs and seeds without puncturing the peppers (a grapefruit knife is the tool of choice for this job). Combine the remaining ingredients in a bowl and use this mixture to stuff the peppers. Stand the peppers upright in a 3-inch deep souffle dish or other ovenproof ramekin that will hold them snugly. Pour about 1/2-inch of water into the dish and bake for 30 minutes. Serve warm or at room temperature. Posted to JEWISH-FOOD digest V97 #033 by Brian Mailman <bmailman@hooked.net> on Jan 27, 1997.
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