Brazilian Stuffed Peppers

Name: Brazilian Stuffed Peppers
Yield: 6 to 8 Servings
Ingredients: ¾ cup soft fresh bread crumbs; 1 pound beef, ground; 6 to 8 large green peppers; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 1 tablespoon chopped parsley; ½ teaspoon dried basil; 1 egg; 2 cups (two 8-ounce cans) tomato sauce; ⅓ cup chopped Brazil nuts; ¼ teaspoon dried thyme; 1 tablespoon minced onion; ½ cup undiluted evaporated milk

Preparation info

6 to 8
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

6 to 8 large green peppers
1 pound beef, ground
1 teaspoon

Starter
Side dish
Main course

Method

Preheat oven to hot (400°F.).
Cut a crosswise slice from the stem end of each pepper and discard. Remove the seeds from the peppers.
Sprinkle the ground beef with the salt, pepper and thyme. Add the remaining ingredients