Meatloaf-Filled Green Bell Peppers
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Bread Crumb (fine dry)1 cup
Heavy Cream3 cup
Onion (finely chopped)3 tbsps
Unsalted Butter450 g
Ground Pork1 cup
Green (chopped scallion)1.5 tsp
Salt1 tsp
Ground ClovesDirections:
1
In a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking
2
Cut 3/4 inch from the stem end of each bell pepper, reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems
3
In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed
4
In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool
5
Stir the onion mixture into the bread crumb mixture, stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and black pepper to taste, and divide the mixture among the bell peppers
6
Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375°F
7
Oven for 1 hour, or until the meat is no longer pink
8
In a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking
9
Cut 3/4 inch from the stem end of each bell pepper, reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems
10
In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed
11
In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool
12
Stir the onion mixture into the bread crumb mixture, stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and black pepper to taste, and divide the mixture among the bell peppers
13
Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375°F
14
Oven for 1 hour, or until the meat is no longer pink