Creole Stuffed Peppers Recipe
Ingredients
| 8 small to medium-size green peppers | ||
| Pork shoulder | 2 Pound | |
| 1/2 pound pork liver | ||
| 2 medium-size onions, peeled | ||
| Ground red pepper | 1 To taste | |
| Cooked rice | 1 Cup (16 tbs) | |
| Meat broth | ||
| Tomato puree | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Carefully remove tops, seeds, and fibers from green peppers.
Place in small amount of water; parboil for 10 minutes.
Remove carefully from water with slotted spoon so that sides are not broken.
Set aside.
Cook pork shoulder, liver, and onion in boiling salted water until tender; remove from liquid.
Strain liquid and set aside.
Put meat and onions through a food grinder.
Add salt, pepper, and red pepper to taste.
Combine rice, meat mixture, and enough reserved meat broth to hold mixture together.
Stuff mixture into peppers.
Place in a baking dish; pour tomato puree over peppers.
Bake at 300° about 20 minutes
Place in small amount of water; parboil for 10 minutes.
Remove carefully from water with slotted spoon so that sides are not broken.
Set aside.
Cook pork shoulder, liver, and onion in boiling salted water until tender; remove from liquid.
Strain liquid and set aside.
Put meat and onions through a food grinder.
Add salt, pepper, and red pepper to taste.
Combine rice, meat mixture, and enough reserved meat broth to hold mixture together.
Stuff mixture into peppers.
Place in a baking dish; pour tomato puree over peppers.
Bake at 300° about 20 minutes
Chef
