Thursday, October 13, 2011

Scuffed Green Peppers

Scuffed Green Peppers (Pimientos Verdes rellenos)

There are many different ways of serving stuffed peppers. In a country where tomatoes are plentiful, tomato sauce is made fresh. and the result is a dish to be savoured either as an entree or a light snack.

  • 4 green peppers
  • 4 tsp cooking oil
  • 3 cloves garlic, chopped
  • 6 tsp Worcester sauce
  • 3 tsp mixed herbs
  • 3 beaten eggs
Tomato sauce:

  • 2 tbsp chopped onion
  • cooking oil
  • 1 lb /500 g tomatoes
  • 0.5 tsp chopped parsley
  • 0.5 tsp chopped basil
  • 1 bay leaf
  • 1 tsp sugar
  • salt and pepper
 Mix together the garlic, mixed herbs, Worcester sauce and eggs. Heat the oil and slowly fry the mixture. Halve the peppers lengthways, Remove the stalks and seeds and wash well. Blanch in boiling salted water. Drain and fill with the mixture. Arrange in a greased casserole. To make the sauce, soften the onion in a little oil without browning. Quarter the tomatoes and add to the onions. Add the herbs, sugar, salt and pepper. Simmer gently to a pulp. Strain through a sieve nd make up to 1 pint / 500 ml l2 cups with hot water. Pour the sauce over the peppers. Cook in a low oven at gas mark 4/350°F /180°C for 20 minutes.

Scuffed green peppers (Pimientos Verdes rellenos) - pic by jefferyloo)

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