STUFFED PEPPERS WITH APPLE AND WALNUTS

Preparation Method :

• Cut off the stalk end of each pepper and reserve. Carefully remove the core and all the seeds without breaking the sides.
• Stand the peppers in a deep dish. Cover with boiling water and leave for 5 minutes while preparing the filling.
• Fry the bacon over a medium heat and as soon as the fat starts to run, add the onion and cook until softened.
• Remove the pan from the heat and stir in the breadcrumbs, apple, walnuts, herbs, salt and pepper.
• Mix in enough of the beaten egg to make a firm, moist mixture.
• Drain the peppers well and stand them in a deep, well-greased dish. Spoon in the tilling, replace the reserved stalk ends and brush with the oil.
• Add the water to the dish, cover with foil or a lid and cook in a preheated moderately hot oven for about 35 minutes or until the peppers are tender.