• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pepper Stuffed with Cous-Cous

  • Recipe Submitted by on

Category: Main Dish, Vegetables

 Ingredients List

  • 6 x green peppers
  • 2 c cous-cous
  • 4 c water
  • 3 T butter
  • 3 x tomatoes,chopped
  • 1 x scallions, bunch
  • 1 x salt to taste
  • 12 x cheese slices
  • 6 t sesame seeds
  • Wash and halve peppers lengthwise, removing veins and seeds. Steam lightly
  • and set aside. Cook cous-cous in water for 2-3 minutes; let stand for 10
  • minutes, then add butter, chopped tomato and chopped scallions. Mix well,
  • salt to taste. Stuff cous-cous mixture in pepper halves. Covver each
  • pepper with a slice of cheese, sprinkle sesame seeds on top and place in
  • warm oven until cheese melts.
  • ~--
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Pepper Vinegar
Categories: None
Yield: 1 Servings

Pepper Vinegar

Find an empty Worcestershire bottle, or the like, remove the inner cap and
wash well. Wearing gloves, drop as many peppers as you can into the bottle.
Fill with warm cider vinegar, replace "sprinkler cap" and lid and allow to
ripen. Use over mustard greens, red beans, salads, etc. Add vinegar as it
gets used up. Keeps its zest for about a year, which works out well,
because by that time you have another crop. A great gift item!! Some people
use sherry instead of vinegar. Use them fresh to stuff pot roast along with
the garlic. Look before you bite!!

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