"divine_austerlitz" > wrote in message
...
> In message > , Dog3
> > writes
>>I've been expereminting. Tomato sauce, Eyetalian sausage, Provele. Lots
>>of
>>spices.
>>
>>Michael
>>
>
> What a coincidence! I just made these for my husband for the first time
> recently. I have had them before, but he wasn't certain he would like
> the peppers. I stuffed them with Spanish rice with mince in it. Served
> it with a grape and lettuce salad, carottes vichy, and for dessert, his
> great favourite, pineapple delicious pudding. He loved the pepers and
> wants them again.
>
> Do you blanch the peppers before stuffing them? I do, but I have heard
> that it doesn't make all that much difference, as they soften in the
> oven anyway.
>

Roasting them over flame and then peeling away the charred skin makes for a
nice flavor.

Jack Relleno