Green Peppers a l’Espagnole from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Parboil the peppers so that they will peel easily, and scald the tomatoes. Peel them, removing the seeds of the Peppers. Cut the Peppers into one-inch pieces, slice the tomatoes, and serve with Pla...
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Ingredients
- 6 Green Peppers
- 3 Tomatoes
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