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This is an easy one to do when you're sailing, and have a few cooked ingredients left over from a previous meal e.g. rice, chili.
Serves 2 Preparation Time: 5 Minutes |
| 1 green pepper per person | 1 cup stuffing per person |
The stuffing can be made from left-over cooked meat, rice, breadcrumbs, grated cheese - whatever comes to hand, and makes a mix which is fairly firm. Season well.
Cut the tops off the green peppers, discard the seeds, and parboil the peppers for about 5 minutes. Drain and refresh in cold water. Drain again, and place the peppers in an oven-proof dish. Spoon the stuffing into each pepper and put the tops back on.
Cook in a medium oven for about 20 minutes.
At the same time,scrub some potatoes (no need to peel) and slice into 1/4" slices. Place in a shallow baking dish, and mix in a tablespoon of mayonnaise. Cover the dish with tin foil and cook in the oven at the same time as the peppers.
Heat a tin of tomato soup to serve over.