Stuffed Haitian Creole Recipe

Ingredients

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup peeled and halved fresh bell peppers

3 tablespoons light olive oil

1 onion, peeled and sliced

1 bay leaf

1 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Heat 1 1 tablespoon olive oil in skillet over medium heat and lightly brown the red pepper flakes. Stir in garlic powder, bell pepper and olive oil. Bring mixture to a boil and stir in chile peppers, but do not cook. Reduce heat to low.

Reduce heat to medium heat and gently brown chile peppers in oil. Cook 10 minutes, or until disarmed; add bell pepper, garlic powder, basil and salt. Simmer 5 minutes, stirring occasionally. Stir in the raw tomato slices. Cover them with chile peppers and serve warm.

Comments

TD writes:

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I ended up eating half of the ribbons, but only dipped one end in the syrup. The other end remained covered in fine white powder. I would have thought this would be pretty easy to make, but it wasn't without its challenges! First, the skin is pretty tough--wet your hands before handling. Second, I didn't put the jelly in until the very end, because I didn't think it'd make enough. Third, I'm not a good cook. I accidentally brushed the edge of my sandwich knife, which bent the ribbons but didn't break them. Fourth, I added a bay leaf and stirred it in at the end. Fifth, I'm not a good cook. I overcooked this and gave it a poor rating. Several commenters (including me!) criticized the recipe

Stuffed Haitian Creole Recipe

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