Dog3 wrote:
>
> I've been expereminting. Tomato sauce, Eyetalian sausage, Provele. Lots of
> spices.

Do you add rice? What kind?

nancy

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.

--
Céline

'The Director of Operational Requirements wrote "... it is clear that no
modification will make this bomb entirely satisfactory." Unfortunately,
by then some 660,000 bombs had been manufactured.'
- Bombs gone: the development and use of British air-dropped weapons
from 1912 to the present day by Wing Commander John A MacBean and Major
Arthur S Hogben

divine_austerlitz wrote (9/22/2004)

<snip>

>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.


I don't blanch. They turn out fine.

"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

"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

On Wed, 22 Sep 2004 13:39:27 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>I've been expereminting. Tomato sauce, Eyetalian sausage, Provele. Lots of
>spices.
>
>Michael

Cool. Would you be interested in experimenting with poblano chiles
instead of bell peppers? Make yourself a St Louis style chile
relleno.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

I always add some shredded cheese in mine too, and I use a jar of pasta sauce
over the top. I don't like the skins so I usually roast them enough to get the
skins off first before I stuff them

Sandra

Dog3 wrote:
>
> I've been expereminting. Tomato sauce, Eyetalian sausage, Provele. Lots of
> spices.

Do you add rice? What kind?

nancy

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.

--
Céline

'The Director of Operational Requirements wrote "... it is clear that no
modification will make this bomb entirely satisfactory." Unfortunately,
by then some 660,000 bombs had been manufactured.'
- Bombs gone: the development and use of British air-dropped weapons
from 1912 to the present day by Wing Commander John A MacBean and Major
Arthur S Hogben

On Wed, 22 Sep 2004 13:39:27 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>I've been expereminting. Tomato sauce, Eyetalian sausage, Provele. Lots of
>spices.
>
>Michael

Cool. Would you be interested in experimenting with poblano chiles
instead of bell peppers? Make yourself a St Louis style chile
relleno.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore