Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Green peppers
5 tb Butter
2 c Diced onions
1 lb Mushrooms -- chopped
2 c Half-cooked rice
2 1/2 ts Salt
1/8 ts Pepper
1 Egg
2 tb Potato flour
1 c Water
2 c Canned tomatoes
1/2 c Sour cream

Cut a 1-inch piece from the stem end of the peppers. Scoop out the
seeds and fibers carefully. Cook the peppers in boiling water for 5
minutes, then drain. Melt half the butter in a skillet and brown
half the onions and all the mushrooms in it. Stir teaspoons salt,
the pepper and the egg. Stuff the peppers with the mixture. Mix the
potato flour and water in a saucepan. Stir in the tomatoes,
remaining salt and onions. Arrange the peppers in it, opend end up.
Cover and cook over low heat 1 hour, basting frequently. Stir in the
sour cream a few minutes before serving. Serves 6. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comi

Recipe By : Jennie Grossinger - "The Art Of Jewish

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