Savory Peppers Recipe
Ingredients
| 4 green or red peppers | ||
| Butter | 6 Tablespoon | |
| Salami | 1 Cup (16 tbs), diced | |
| Cooked ham | 1/2 Cup (16 tbs), cut into strips | |
| 1 sweet dill pickle, chopped | ||
| Onions | 2 , sliced | |
| Tomato Paste | 3 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Beef Stock | 1 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 2 Teaspoon | |
| Cottage cheese | 5 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Rind and juice of 1 lemon | ||
Directions
Cut the tops off the peppers.
Seed and blanch in boiling salted water for 5 minutes.
Drain and cool.
Melt 1/4 cup of the butter in a frying pan and add the salami, ham, pickle, onions and tomato paste.
Cook gently for 5 minutes.
Melt the remaining butter in a saucepan.
Stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, until thickened.
Add the Worcestershire sauce.
Stir a third of this sauce into the sausage mixture, simmer for 5 minutes, then fill the peppers and replace tops.
Beat the remaining sauce with the strained cottage cheese, sugar, grated lemon rind and juice.
Pour into a dish and stand the peppers in it.
Cover and bake in a hot oven (425° F) for 20 minutes.
Seed and blanch in boiling salted water for 5 minutes.
Drain and cool.
Melt 1/4 cup of the butter in a frying pan and add the salami, ham, pickle, onions and tomato paste.
Cook gently for 5 minutes.
Melt the remaining butter in a saucepan.
Stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, until thickened.
Add the Worcestershire sauce.
Stir a third of this sauce into the sausage mixture, simmer for 5 minutes, then fill the peppers and replace tops.
Beat the remaining sauce with the strained cottage cheese, sugar, grated lemon rind and juice.
Pour into a dish and stand the peppers in it.
Cover and bake in a hot oven (425° F) for 20 minutes.
Chef
