Recipe - Meatloaf-Filled Green Bell Peppers

6 Green bell peppers; (about
One half pound each)
One half cup Fine dry bread crumbs
1 cup Heavy cream
Three fourths cup Finely chopped onion
3 tablespoon Unsalted butter
1 One fourth pound Lean ground chuck
One half pound Ground pork
One fourth cup Chopped scallion greens
One fourth cup Minced fresh parsley leaves
1 One half teaspoon Salt
1/8 teaspoon Ground cloves

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. Cut Three fourths inch from the stem end of each bell pepper,
reserving the bottoms, and chop fine the flesh from around the stems,
discarding the stems. In a bowl let the bread crumbs soak in the cream for
8 minutes, or until the cream is absorbed. In a skillet cook the onion in
the butter over moderately low heat, stirring occasionally, until it is
softened and let it cool. 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. Arrange the bell peppers in a shallow 15
One half by 10 1/2baking pan, add 2 cups water to the pan, and bake the
peppers in the middle of a preheated 375°F. oven for 1 hour, or until the
meat is no longer pink.

Serves 6 as an entrée

Gourmet September 1990

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 24, 1998