Armenian
Church of the Holy Translators
38
Franklin Street, Framingham, MA 01702
RECIPE OF THE WEEK
STUFFED PEPPERS
For 6 people
12 green and/or red peppers
Filling:
1 stick butter, melted
1 bunch parsley, chopped
4 onions, chopped
4 green onions, chopped
1 ½ cups rice
2 tsp dill
1 tsp black pepper
1 tsp salt |
Broth:
1 cup water
1 cup tomato sauce
¼ cup tomato paste
2 Tbsp sugar
1 tsp salt |
Wash peppers, cut off the tops and clean out pulp.
Mix filling together and stuff the peppers.
Cover with tops and arrange peppers upright in a large saucepan.
Combine broth ingredients. Pour into saucepan.
Bring broth to a boil. After boils, bring to a simmer and cook for 30 minutes or until done.
Spoon broth over peppers frequently while cooking.
(Can use zucchini, small eggplants, and/or tomatoes as well as peppers.) |