Stuffed Peppers A L'Italienne
1 dozen sweet green peppers
1/4 cp and 2 tbsp olive oil
1/2 lb pork
1/2 lb beef
1/4 lb rolled crackers
1/8 lb grated Roman cheese
1 hard cooked egg, chopped
1/4 cp seedless raisins
1/4 cp pignon (Italian nuts)
1 clove garlic, chopped fine
1 qt tomatoes, strained
1 - Take 1 dozen sweet green peppers; cut off stejm ends and take out seeds.
2 - Fill with the following mixture: To 1 tbsp olive oil heated in a frying pan add 1/2 lb each
of pork and beef, chopped and seasoned with salt and pepper.
3 - When the meat has browned, take it from the heat and mix with it 1/4 lb rolled crackers,
1/8 lb grated Roman cheese, 1 hard-cooked egg, chopped, 1/4 cp seedless raisins, and 1/4 cp
pignon (Italian nuts).
4 - Fasten the tops in place again upon the stuffed peppers,m using toothpicks to skewer them.
5 - After heating 1/4 cp olive oil in a frying pan, put in the stuffed peppers and let them cook until a little brown.
6 - Serve with Italian tomato sauce, made as follows: In 1 tbsp olive oil brown slighttly 1 chopped onion and
1 clove garlic, chopped fine; to this add 1 qt tomatoes, strained, and let it cook for about 15 minutes.