Marbella Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Garlic | 11/2 Teaspoon, minced | |
| 2 green peppers, seeded, diced | ||
| 1 2 pound 3 ounce can whole peeled tomatoes, drained | ||
| 1/2 pound Kielbasa sausage, sliced | ||
| 1/2 cup pitted ripe Greek olives or | ||
| Pimiento stuffed olives | ||
| Salt | 1/2 Teaspoon | |
| Dash of crushed hot red pepper | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| 12 entree crepes | ||
Directions
In a large skillet heat oil over moderate heat.
Add garlic and cook 30 seconds.
Add peppers and cook 3 minutes, stirring often.
Add tomatoes and cook 5 minutes, until most of the tomato liquid has evaporated.
Add remaining ingredients except parsley, crepes and cheese.
Simmer covered 20 minutes or until thick.
Stir in parsley.
Use 1/4 cup filling and 1/2 tablespoon of cheese for each crepe.
Transfer filled crepes to a 14 X 9 X 2 inch baking dish.
Sprinkle with remaining cheese.
Cover and bake 30 minutes at 325°F until cheese is melted and crepes are hot.
Heat broiler.
Uncover baking dish and broil until cheese is lightly brown.
Add garlic and cook 30 seconds.
Add peppers and cook 3 minutes, stirring often.
Add tomatoes and cook 5 minutes, until most of the tomato liquid has evaporated.
Add remaining ingredients except parsley, crepes and cheese.
Simmer covered 20 minutes or until thick.
Stir in parsley.
Use 1/4 cup filling and 1/2 tablespoon of cheese for each crepe.
Transfer filled crepes to a 14 X 9 X 2 inch baking dish.
Sprinkle with remaining cheese.
Cover and bake 30 minutes at 325°F until cheese is melted and crepes are hot.
Heat broiler.
Uncover baking dish and broil until cheese is lightly brown.
Chef
