Stuffed Peppers

Rade spent two days at his cousin's place, she taught him how to make "real" Jugoslavian stuffed peppers. I used to love them as a kid, but with a different recipe. We tried making them together, but our ideas don't fit together real well. So here is a two-column recipe!

Rade	Debbie
Four green peppers 500g ground meat Hunk of cheese, grated very fine Fresh mushrooms, grated Debbie: You can't grate mushrooms! Rade: wanna bet? So he grates them....	Four green peppers 500 g ground meat clove of garlic onion slice of dried bread with a bit of milk OR leftover cooked rice 1 egg Salt Pepper Grated cheese Butter
Wash the peppers, cut off the tops and remove the seeds and ribbing. Mush everything together but the peppers. Fill green peppers. Make meatballs out of the rest. Throw everything in a pan.	Wash the peppers, cut off the tops and remove the seeds and ribbing. Mush everything together but the peppers. Boil the green peppers in broth or salted water for 2 minutes to take away the bitterness. Drain. Flatten ends of peppers if necessary to get a nice stand. Fill the peppers. Top with grated cheese and a bit of butter. Stand in buttered pan.
270 degree C oven for 15-60 minutes (!)	200 degree C oven for 30 minutes is fine.
Serve with noodles and catsup.	While cooking, make a nice tomato sauce out of the leftovers from tacos yesterday (chopped onion, cucumber, green and red peppers). Fry two chopped cloves of garlic in olive oil, add the leftovers (or make a small bowl of the stuff) and sauté a few minutes. Add enough tomato sauce to cover the spritzing bit of the puree stick. Remove from heat and whizz until it is like gazpacho soup. Return to heat, add more tomato sauce, salt and lots of garlic-flavored pepper. Cook on low heat until stuffed peppers are finished. Serve with rice and a salad.

Debora Weber-Wulff (weberwu@htw-berlin.de)

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