8 medium green peppers
2 tablespoons butter
4 small onions, finely chopped
2 small green peppers, finely chopped
1 clove garlic, minced
1/2 cup chopped ham
1 can tomato purée
salt and pepper
4 cups fine bread crumbs
2 eggs
Servings: 8
Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop peppers into boiling, salted water and parboil 5 min. Drain thoroughly. Melt butter in skillet. Add onions, garlic and chopped pepper and sauté until limp. Add tomato purée, ham, salt, and pepper to taste. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at 350º for about 25 min. or until stuffing is firm and delicately browned on top.
Cuisine: Yugoslavian
2 tablespoons butter
4 small onions, finely chopped
2 small green peppers, finely chopped
1 clove garlic, minced
1/2 cup chopped ham
1 can tomato purée
salt and pepper
4 cups fine bread crumbs
2 eggs
Servings: 8
Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop peppers into boiling, salted water and parboil 5 min. Drain thoroughly. Melt butter in skillet. Add onions, garlic and chopped pepper and sauté until limp. Add tomato purée, ham, salt, and pepper to taste. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at 350º for about 25 min. or until stuffing is firm and delicately browned on top.
Cuisine: Yugoslavian
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