Creole Stuffed Peppers
|Green pepper||8 Medium|
|Pork shoulder||2 Pound|
|Pork liver||1⁄2 Pound|
|Onions||2 Medium, peeled|
|Ground red pepper||To Taste|
|Cooked rice||1 Cup (16 tbs)|
|Meat broth||1 Cup (16 tbs)|
|Tomato puree||2 Cup (32 tbs)|
Carefully remove tops, seeds, and fibers from green peppers.
Place in small amount of water; parboil for 10 minutes.
Remove carefully from water with slotted spoon so that sides are not broken.
Cook pork shoulder, liver, and onion in boiling salted water until tender; remove from liquid.
Strain liquid and set aside.
Put meat and onions through a food grinder.
Add salt, pepper, and red pepper to taste.
Combine rice, meat mixture, and enough reserved meat broth to hold mixture together.
Stuff mixture into peppers.
Place in a baking dish; pour tomato puree over peppers.
Bake at 300° about 20 minutes