Yield: 1 servings
|½ pounds||Veal, ground|
|3 tablespoons||Rice, heaping|
|1 x||Salt and pepper|
|2 xes||Onions, large, minced|
|2 tablespoons||Shortening or oil|
|1 teaspoon||Parsley, fresh, minced fine|
|12 xes||Peppers, sweet, small to med|
|3 cups||Tomatoes, stewed & strained|
I have several recipe translations for ardei. This is as close as I can get, and I know gram fried the rice in fat, then meat and whatever veggies were on hand. Thickened with a roux and add tomatoes and/ or sauce and simmered to desired consistency, slowly, about 40 min. Adjust seasonings.
This is literal- Wash and clean inside of peppers; mix ingredients in order given, except tomatoes and water. Stuff peppers with meat mixture, place in dutch oven or heavy pan with good cover and bake 40 min with tomatoes and water added. Let simmer until meat is well cooked. Adjust heat down as it cooks, keeping right at simmer point.
If sauce is too thin thicken again with roux and serve with chilled sour cream.
Submitted By MARK MIKLAS On 07-28-95