Yield: 6 Servings
|6 smalls||Green bell peppers|
|1 pounds||Pot cheese [Note: If this is not available, I think drained cottage cheese would work]|
|1 cup||Finely chopped scallions, including green tops|
|1 \N||Zucchini [courgette], finely chopped|
|2 \N||Eggs, lightly beaten|
|\N \N||Freshly ground pepper|
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 ½-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@...> on Jan 27, 1997.