Peppers Stuffed with Pork and Tarragon

Name: Peppers Stuffed with Pork and Tarragon
Yield: Yield: 8 Servings.
Cuisine: United States
Ingredients: 2 eggs; 1 cup cooked rice; 1 tablespoon finely chopped fresh tarragon, or 1 teaspoon dried, crushed; 2 tablespoons finely chopped parsley; ¼ cup grated Parmesan cheese; ¼ cup fine fresh bread crumbs; ½ cup pine nuts, optional; ½ cup chicken broth; 2 cups chopped peeled tomatoes, preferably Italian plum tomatoes if canned; Salt to taste if desired; ¼ pound fresh mushrooms, rinsed and drained; ½ bay leaf; Freshly ground pepper to taste; 1 pound leftover cooked roast pork; 2 garlic cloves, finely minced; 2 sprigs fresh thyme, finely chopped, or ½ teaspoon dried; 6 tablespoons butter; 1½ cups finely chopped onions; 4 large sweet green peppers

Preparation info

Yield:
8
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 large sweet green peppers
Salt to taste if desired
Freshly ground pepper to taste
1 pound

Americas
United States
Dinner

Method

Split the peppers in half lengthwise. Sprinkle the insides with salt and pepper.
Put the meat through a meat grinder fitted with a coarse blade, or chop it fine. There should be about 4 cups. Put the meat in a mixing bowl.
Put the mushrooms through the grinder a