Brazilian Stuffed Peppers

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

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
Main course
Side dish

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