Dairy Stuffed Peppers

Recipe Ingredients

6		Green peppers
5 tablespoons	75ml	Butter
2 cups	125g / 4.4oz	Diced onions
1 lb	454g / 16oz	Mushrooms - chopped
2 cups	320g / 11oz	Half-cooked rice
2 1/2 teaspoons	12ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Egg
2 tablespoons	30ml	Potato flour
1 cup	237ml	Water
2 cups	125g / 4.4oz	Canned tomatoes
1/2 cup	118ml	Sour cream

Recipe Instructions

Cut a 1-inch piece from the stem end of the peppers. Scoop out the seeds and fibers carefully. Cook the peppers in boiling water for 5 minutes, then drain.

Melt half the butter in a skillet and brown half the onions and all the mushrooms in it. Stir in the rice, 1 1/2 teaspoons salt, the pepper and the egg. Stuff the peppers with the mixture.

Mix the potato flour and water in a saucepan. Stir in the tomatoes, remaining salt and onions. Arrange the peppers in it, opend end up. Cover and cook over low heat 1 hour, basting frequently. Stir in the sour cream a few minutes before serving. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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