6 long green peppers, large enough to fill with meat filling. Cut off tops, remove insides, cover with water and boil for 5 minutes. Drain and set aside.
In a skillet fry ½ lb ground beef in oil with 3 T tomato paste, 2 cloves of minced garlic, 2 tsp. chili powder and 1 tsp salt. When browned, stuff mixture into peppers, dip in beaten egg, roll in flour and fry until brown in deep fat.
No comments:
Post a Comment