Essie Andres, F.H.S
- 6 medium green peppers
- 3 Tbsp salad oil
- 1/2 cup minced onions
- 1 garlic clove, minced
- 1 (12 oz) can luncheon meat
- 1/4 tsp basil
- 1 (15 1/4 oz) can spaghetti in tomato sauce with cheese
- 3 cup diagonally sliced carrots
- 1/2 tsp salt
- 3 Tbsp butter or margarine
About 45 minutes before serving: Cut thin slice from stem end of each pepper and remove seeds. In large skillet, cook peppers with cup boiling salted water, covered, 5 minutes; drain. Remove peppers. In same skillet, heat oil; add onions and garlic; sauté until golden. Grate meat on coarse grater; add to onions. Sauté until lightly browned. Gently stir in basil and spaghetti. Use to lightly fill (do not pack) peppers. Arrange peppers along one side of skillet; sliced carrots along other. Sprinkle salt on carrots. Pour 1/3 cup water into bottom of skillet.
Simmer, covered, 20 minutes, or until carrots are tender. Dot carrots with butter.
Makes 6 servings.
