Stuffed Peppers Casserole Recipes: Stuffed Peppers 19 by Recipe Cottage

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	Stuffed Peppers 19

		STUFFED RED PEPPERS 2 large red peppers 500g (about 1 lb) ground beef 1 large onion 100g (about 1/4 lb) bread, without crust 1/2 cup milk oil 4 Tbsp grated stale bread salt pepper chopped fresh parsley minced garlic Wash the peppers and dry them very well. Cut each one into two pieces (longitudinally). Get out all the seeds and any white part. Preheat oven. Put the the bread in a cup with the milk. Wait until the bread absorb all the liquid it can. Then squeeze well. In a bowl the ground beef, the very finely chopped onion, the minced garlic and the parsley. Mix all very well. Add the bread; season with salt and pepper. Fill the peppers halves. Sprinkle each one with bread crumbs. Put them on a baking sheet with a thin oil layer. Bake for about 30-40 minutes until the peppers are tender and golden brown. Note: The same filling can be used to stuff zucchini and aubergines, for instance. These ones must be cooked previously in salted boiling water (already cut in halves). Then you have to empty each half with a tablespoon, taking care of not damaging the skin. Part of the fruit retired (and chopped) can be mixed in the filling.