Stuffed Sweet Peppers
|Thyme sprig||1 , shredded|
|Onions||2 , minced|
|Worcestershire sauce||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Shrimp||1⁄2 Pound, shelled and cleaned|
|Minced celery||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Butter||1 1⁄2 Tablespoon|
Put the peppers in hot water for 3 minutes to make them firm.
Take them out and let them cool.
Cut the peppers in halves from top to bottom, clean out the seeds, and trim the inside ridges.
Chop up the seeds and trimmings fine.
Melt the lard in a frying pan, add the onions and garlic, cook until brown.
Add the pepper seeds and trimmings.
Cut the shrimp fine, place in the pot with the onions and garlic.
Add celery and all seasonings, cook for 10 minutes.
Moisten the toast, mix it in well with onion and shrimp mixture, stir in the egg, and cook for 5 minutes.
Stuff into the pepper halves and lay them flat in a pan.
Sprinkle with breadcrumbs, dot with butter, and bake 15 to 20 minutes in a 450° oven.