Ingredients
2 Large sweet pepers, cut in halves
2 cups cooked macaroni
4 strips Italian type cheese
For Sauce
PART 1
2 Onions chopped fine
1/4 cup chopped parsley
2 cloves minced garlic
2 tbs oil
PART 2
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Cut peppers in half, lengthwise; wash and clean; par-poil in boiling salted water; drain; cool. Stuff each half of pepper with cooked macaroni. Place a slice of cheese over the top of each pepper; place in an oven dish. Bake until cheese begins to melt. Have sauce ready to serve. TO MAKE SAUCE Cook onion, parsley and garlic in oil in a skillet. (Part 1-Five minutes) Add ground beef and pork, brown. (Part 2-Browning time about ten minutes.) Add salt, pepper, chili, tomato paste and water. (part 3) Simmer 15 minutes. Serve hot over stuffed peppers.
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mildly fruity Basque chili — French finishing pepper
Record your recipes and experiments — organized cooking journal
West African pepper — citrus, cardamom notes, gin botanical