Meat Stuffed Peppers

4 servings

You will need
4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled)
¼ lb. chopped or ground beef
½ onion, finely chopped
⅓ cup lard or vegetable oil
¾ cup cooked rice
¼ cup chopped nuts
¼ cup raisins
4 to 6 slices mild cheese
2 cups tomato sauce (thin)
salt and pepper to taste

Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.

Bean Stuffed Peppers

You will need
4 to 6 poblano chiles or green peppers, halved and seeded
4 to 6 slices mild cheese
3 cups cooked, mashed beans (See Recipe No. 7)
⅓ cup lard or oil
1 cup cream, thick
1 cup tomato purée
1 tablespoon minced onion
1 tablespoon minced parsley
salt
freshly ground pepper

Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.

---

Shufunotomo Co., Ltd., Japan 1975