| 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.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”