Stuffed Peppers Guatemala Recipe
Ingredients
| White bread - 2 or 3 slices, cubed | ||
| Onion | 2 Cup (16 tbs), chopped (Salad oil - 2 tablespoons) | |
| Canadian bacon | 1 pound, finely chopped (Salad oil - 2 tablespoons) | |
| Tomato sauce | 1 Can (10oz) (Salad oil - 2 tablespoons) | |
| Oregano leaves | 1/2 Teaspoon, crumbled (Salad oil - 2 tablespoons) | |
| Thyme leaves | 1/4 Teaspoon, crumbled (Salad oil - 2 tablespoons) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped (Salad oil - 2 tablespoons) | |
| Red or green peppers - 4 medium-sized, cut in half lengthwise; seed and pith removed | ||
Directions
GETTING READY
1) Wash the peppers and cut them. Half-boil the peppers and keep aside.
2) Put the bread in a blender and make 1 cup soft crumbs. Keep the crumbs aside.
MAKING
3) Take a pan and heat the salad oil on medium heat.
4) Put onion and saute for 10 minutes.
5) Add the bacon or ham, tomato sauce, crumbs, oregano leaves, thyme leaves and parsley.
6) Boil the mixture for 5 minutes till the liquid evaporates.
7) Take the baking pan and put the peppers.
8) Pour the meat mixture evenly over the pepper.
9) Bake for 35 minutes at 375 degrees.
SERVING
10) Serve the dish in a serving platter.
1) Wash the peppers and cut them. Half-boil the peppers and keep aside.
2) Put the bread in a blender and make 1 cup soft crumbs. Keep the crumbs aside.
MAKING
3) Take a pan and heat the salad oil on medium heat.
4) Put onion and saute for 10 minutes.
5) Add the bacon or ham, tomato sauce, crumbs, oregano leaves, thyme leaves and parsley.
6) Boil the mixture for 5 minutes till the liquid evaporates.
7) Take the baking pan and put the peppers.
8) Pour the meat mixture evenly over the pepper.
9) Bake for 35 minutes at 375 degrees.
SERVING
10) Serve the dish in a serving platter.
Chef
