2 tbsp (25 g) 1 oz butter
1 onion, chopped
2 streaky bacon rashers, rinded and chopped
1 lb (450 g) lean minced
pork 25 g (1 oz) fresh breadcrumbs
1 teaspoon dried tarrago
salt
pepper
275 g (10 oz) canned condensed tomato soup
4 green peppers
2 tablespoons water
good dash of Worcestershire sauce
1 onion, chopped
2 streaky bacon rashers, rinded and chopped
1 lb (450 g) lean minced
pork 25 g (1 oz) fresh breadcrumbs
1 teaspoon dried tarrago
salt
pepper
275 g (10 oz) canned condensed tomato soup
4 green peppers
2 tablespoons water
good dash of Worcestershire sauce
method
1. Melt the butter in a frying pan and fry the onion and bacon until softened.
2. Stir in the pork and fry until it is lightly browned.
3. Add the breadcrumbs, tarragon, salt, pepper and 2 tablespoons of the undiluted soup and mix well.
4. Cut the stalk ends off the peppers and remove the white pith and seeds.
5. Fill the peppers with the pork mixture and stand them in a casserole.
6. Mix together the remaining soup, the water, Worcestershire sauce and salt and pepper.
7. Pour this around the peppers.
8. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes to 1 hour or until tender.
2. Stir in the pork and fry until it is lightly browned.
3. Add the breadcrumbs, tarragon, salt, pepper and 2 tablespoons of the undiluted soup and mix well.
4. Cut the stalk ends off the peppers and remove the white pith and seeds.
5. Fill the peppers with the pork mixture and stand them in a casserole.
6. Mix together the remaining soup, the water, Worcestershire sauce and salt and pepper.
7. Pour this around the peppers.
8. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes to 1 hour or until tender.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
