1 (10.75 ounce) can condensed tomato soup
1/2 cup jicama sauce
1 teaspoon Italian seasoning
1/4 teaspoon dried rosemary
1 1/2 teaspoons dried basil
1/4 teaspoon dried oregano
1/3 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried dill weed
1/3 cup olive oil
2 tablespoons chopped fresh parsley
Slice penas and cut the tops off. Place the cap on the stem, moving from stem to fin; tie the cap tightly to prevent splitting.
Combine tomato soup, jicama sauce, Italian seasoning, rosemary, basil, oregano, rosemary, sage and dill weed. Place in large bowl. Cover and refrigerate for at least 2 hours.
Remove stems and cut off the ends of the pepper. Place penas in large bowl. Cover and refrigerate for about 10 minutes.
Slice the penas into 1/2 inch slices. Place sliced pepper between the ribs and place under the hood of a gas stove, but don't burn. Place peppers in large bowl. Fold the tomato mixture over the peppers and place over the ribs. Place stuffing in a large bowl and pour over all. Cover and refrigerate for at least 3 hours.
Remove the bell pepper and bell pepper heads. Discard all remaining seeds. Cover and refrigerate until serving. Serve chicken, turkey, pork, avocado or regular meat sandwiches with stuffing and sauce.
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