Recipe - Stuffed Peppers (Dairy)

6 small Green bell peppers
1 pound Pot cheese [Note: If this is
not available, I think
drained cottage cheese
would work]
1 cup Finely chopped scallions,
including green tops
1 Zucchini [courgette], finely
chopped
2 Eggs, lightly beaten
Salt
Freshly ground pepper

Source: _The JewishAmerican Kitchen_ by Raymond Sokolov

Preheat the oven to 350:F.

Slice off the tops of the peppers and remove the cores. Place the peppers
in a large saucepan with water to cover. Bring to a boil, and cook for 5
minutes. Drain.

Carefully remove the ribs and seeds without puncturing the peppers (a
grapefruit knife is the tool of choice for this job).

Combine the remaining ingredients in a bowl and use this mixture to stuff
the peppers. Stand the peppers upright in a 3inch deep souffle dish or
other ovenproof ramekin that will hold them snugly. Pour about 1/2inch of
water into the dish and bake for 30 minutes. Serve warm or at room
temperature.

Posted to JEWISHFOOD digest V97 #033 by Brian Mailman
bmailman@hooked.net on Jan 27, 1997.