Being from the Czech Republic and graduating from Cordon Bleu, I had to find a middle ground between what I was taught and going back to my mother/grandmother's teaching. For this dish, I prepared the peppers by parcooking them in boiling salted water for about 5 minutes to soften them and cutting down on cooking time. I added tomato paste mixed with Mexican oregano to taste, which will wake a bland dish up quickly. Also I chose to use ground lamb and add a 1/4 cup of red semi sweet wine to my mixture while it is cooking and before placing in it in the peppers, it just adds a flair to the flavor. Then putting the tomato paste, oregano mix, on top of the peppers to cook, gives a blend of togetherness in this dish.
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Being from the Czech Republic and graduating from Cordon Bleu, I had to find a middle ground...