Stuffed peppers (dairy)

Yield: 6 Servings

Measure Ingredient
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 Salt
\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.

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