Main Dishes

STUFFED RED PEPPERS

1
4
8 medium-sized dry red peppers
1 onion
200 g of dry beans
choubritza (if unavailable you can use Herbes de Provence)
salt
oil
flour
Soak the dry red peppers in hot water to give them some texture and help them loosen up (if you don’t have dry ones, use fresh ones - in this case do not soak them in hot water) Cook the beans in water with no salt in it until they are soft when pressed with a fork Fry the chopped onion in a pan, add to the beans - add salt, oil, choubritza and simmer until the most of the water has evaporated Fill the peppers with the beans, dip the peppers in flour with the open side down, so the contents won’t spill Preheat the oven to 220 ?C .Lay the stuffed peppers on a tin Originally some sauerkraut juice was poured into the tin, to keep the dish moist and give it more flavour - if you are not fond of that, just add water and oil and bake until the peppers are nice and brown.
Nutritions

Calories
347

Sodium
1778mg
74% DV

Fat
13g
21% DV

Protein
15g
31% DV

Carbs
48g
16% DV

Fiber
6g
24% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

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Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.