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Dairy Stuffed Peppers

Cuisine: Jewish
Type: Vegetables
Serves: 6 people

Recipe Ingredients

6   Green peppers
5 tablespoons 75mlButter
2 cups 125g / 4.4ozDiced onions
1 lb 454g / 16ozMushrooms - chopped
2 cups 320g / 11ozHalf-cooked rice
2 1/2 teaspoons 12mlSalt
1/8 teaspoon 0.6mlPepper
1   Egg
2 tablespoons 30mlPotato flour
1 cup 237mlWater
2 cups 125g / 4.4ozCanned tomatoes
1/2 cup 118mlSour cream

Recipe Instructions

Cut a 1-inch piece from the stem end of the peppers. Scoop out the seeds and fibers carefully. Cook the peppers in boiling water for 5 minutes, then drain.

Melt half the butter in a skillet and brown half the onions and all the mushrooms in it. Stir in the rice, 1 1/2 teaspoons salt, the pepper and the egg. Stuff the peppers with the mixture.

Mix the potato flour and water in a saucepan. Stir in the tomatoes, remaining salt and onions. Arrange the peppers in it, opend end up. Cover and cook over low heat 1 hour, basting frequently. Stir in the sour cream a few minutes before serving. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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