Bell peppers
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Bell peppers
Last updated 6/12/2012 1:08:19 AM. Recipe ID 34761. Report a problem with this recipe.
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      Title: Bell peppers
 Categories: Clay pot
      Yield: 1 Servings
    750 g  (26.25 oz) bell peppers
    250 g  (8.75 oz) tomatoes
      2 tb Olives
    250 g  (8.75 oz) onions
      2 tb Butter
      2 tb Pearl onions
      2 tb Ground cheese
     75 ml (2.625 fl oz, 1/3 C) broth
  This is and the following recipes will be from 'Eva Exner, Braten und
  Schmoren im Roemertopf, ISBN 3-87059-080-7'
  Wash and deseed bell peppers and cut into stripes. Peel and slice
  tomatoes, chop onions coarsely. Mix well and put into watered
  claypot. Season broth with salt, pepper and sugar and pour over the
  vegetables. Close claypot and stew the bellpapers for about 60
  minutes at 220 degree C (428 F). Quarter pearl onions, slice olives
  and mix with the hot bell peppers. Mix sauce with cheese.
  Serve with rice which is mixed with chopped parsley and ham stripes.

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Recipe ID 34761 (Apr 03, 2005)

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