Name: Stuffed Peppers (Dairy)
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

What a mystery of mercy is this! We have no righteousness of our own. Our best is but as filthy rags. God requires a righteousness, and one that will meet all the demands of His law, and satisfy His impartial justice, in order to our justification. Jesus, therefore, came to do, and to suffer, all that was necessary to make us righteous, divinely righteous. The righteousness of God, or as righteous as He is righteous. The righteous of God in Him. We now, therefore become righteous, perfectly righteous, not by obeying the law, but by faith in Christ, union to Christ, and participation with Christ. Faith brings us to Christ, the Holy Spirit unites us to Christ, and then we participate in all Christ has. His life is our righteousness, His death is our atonement, His intercession is our salvation. He took our place that we might take His. He came to toil for us that we may rest with Him. He sorrowed for us that we may rejoice with Him. He died for us that we may live with Him. Blessed Redeemer, how wondrous your love! How perfect your work!

James Smith

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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