Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 4 green peppers; 2 ounces butter; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 4 ounces raw rice; hot chicken stock; ½ Spanish onion, finely chopped; 2 ounces chopped mushrooms; 2 tablespoons olive oil; 2 tablespoons olive oil; 4 ounces finely-chopped ham; 2 tablespoons tomato purée; ½ pint hot beef stock; 2 tablespoons chopped parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 green peppers
1 tablespoon olive oil
2 ounces bu

Side dish
Gluten-free

Method

Remove the tops of the peppers and reserve. Remove pith and seeds. Place peppers in boiling water and olive oil and leave for 5 minutes; drain well and dry. Place a small piece of butter in bottom of each pepper (using half the butter), and season well.

Melt remaining butter in a frying pan. Add the rice and sauté until golden. Cover with hot chicken stock and cook, stirring constantly,