* * *
Ended up making a quite nice supper; a TexMex dish I
had never attempted before: stuffed peppers. I had the good
sense to use both techniques to promote the cooking of the
pepper envelope. I boiled them for a few minutes before stuffing,
and I cut them open lengthwise.
The filling was pilaf rice, canned turkey, strained tomatoes, oregano
and cayenne pepper, topped with various cheeses. 45 minutes under
foil in a 350° F oven. Nice!
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