6 medium size green peppers 1/4 cup of butter or margarine 1 teaspoon of salt 1/4 teaspoon of pepper
To clean: Cut off tops of green peppers; discard tops. remove stem, white membrane, and all seeds, as the seeds can be hot as those of chile peppers. Wash and cut as directed in recipe.
To Parboil: Place whole peppers in a saucepan of boiling salted water; cook 5 minutes. Invert on rack to drain.
To smother: Cut green peppers into 1 inch strips. Melt butter in a large skillet over low heat; add peppers, salt, and pepper. Cover and cook 15 minutes or until tender, turning once. Serve immediately. Yield 4 servings
Other cooking methods: Deep fry; stuff and bake. Serving suggestions: Green peppers may be served with Butter sauce, Cheese sauce, Dill Sauce, Fresh Tomato Sauce, Lemon Butter Sauce or any sour cream sauce. Peppers may also be sliced or chopped and served raw in salads
Basic-Recipes.com
| 
|