Free Recipe Stuffed Peppers (Dairy)
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Stuffed Peppers (Dairy) Recipe
6 sm Green bell peppers
1 lb Pot cheese [Note: If this is
-not available, I think
-drained cottage cheese
-would work]
1 c Finely chopped scallions,
-including green tops
1 Zucchini [courgette], finely
-chopped
2 Eggs, lightly beaten
Salt
Freshly ground pepper
Stuffed Peppers (Dairy) Preparation
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 1/2-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@hooked.net> on Jan 27, 1997.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Stuffed Peppers (Dairy)?
If you know a better Stuffed Peppers (Dairy) Recipe please comment below.