South American Stuffing
|Olive oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|Chopped green bell pepper||3⁄4 Cup (12 tbs)|
|Ground pork||8 Ounce|
|Ground almonds||9 Ounce, toasted (2 Cups)|
|White bread slices||4 , cut into small cubes (Firm)|
|Hard cooked eggs||3 , coarsely chopped|
|Chopped pitted prunes||1 Cup (16 tbs)|
|Pimiento stuffed green olives||5 Ounce, halved (1 Cup)|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Heat oil in large skillet over medium heat.
Add 2 chopped onions with green pepper, cover and cook until onion is translucent but not browned, about 10 minutes, stirring occasionally.
Add pork and cook until browned, breaking up meat with fork.
Remove from heat; discard any excess fat.
Mix in almonds, bread, eggs, prunes, olives and thyme.
Season with salt and pepper.
Cool briefly, then refrigerate thoroughly before using.