Yield: 1 Servings
|1 \N||Frying peppers per person; (long & light green in color) (up to 2)|
|\N \N||Tomato sauce|
|\N \N||Chopped onion; (to taste)|
|\N \N||Sliced garlic; (to taste)|
|\N \N||Oil or cooking spray|
|\N \N||Chicken; (enough for everyone)|
|\N \N||Water to cover|
|\N \N||Healthy pinch of sugar; (about 1 tsp.) so sauce won't be bitter|
source: I concocted this
Cut off top of peppers & scoop out seeds. Fill about ⅔ with raw rice.
Sauté onion & garlic in a bit of oil until tender crisp. Add chicken parts, stand up peppers around & in-between, add tomato sauce & water to barely cover. Tightly cover pot, bring to a boil and simmer gently until done.
I used to make this Friday afternoon just before Shabbos and after cooking for a little while would place on the blech until dinner. It was delicious.
You could add dill, parsley, other vegetables as you wish. You could also make it without the chicken but it does add flavor. Enjoy! Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 18, 1998, converted by MM_Buster v2.0l.