Dairy stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Green peppers | |
| 5 | tablespoons | Butter |
| 2 | cups | Diced onions |
| 1 | pounds | Mushrooms -- chopped |
| 2 | cups | Half-cooked rice |
| 2½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Egg | |
| 2 | tablespoons | Potato flour |
| 1 | cup | Water |
| 2 | cups | Canned tomatoes |
| ½ | cup | Sour cream |
Directions
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 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. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comi
Recipe By : Jennie Grossinger - "The Art Of Jewish