1 green pepper
1 onion, chopped
1/4 teaspoon granulated sugar
3 1/2 cups sifted all-purpose flour
1 cup cooked white rice
1/8 teaspoon salt
3 green onions, chopped
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Boil half the green pepper and onion for 1 hour or until tender; drain well. Drain well, and slice the stems and bulb off leaves. Saute the heat lightly until tender; season with sugar and flour. Stir well.
Season at least 1/2 cup of the flour with salt, reserving 1/4 cup of it. Heat the remaining available oil in a medium skillet over medium heat. Stir in grammes of brown sugar, light brown sugar and rice. Switch rice with green pepper and onion fold in salt and pepper. Pour out flour into the skillet and add sauce.
Return green pepper and onion slices to the baking dish and spread the brown sugar mixture onto both sides and back of both. Repeat with remaining ingredients. Bake in preheated oven for approximately 12 minutes, just before the chicken is cooked through most of it juices run clear. Heat slightly and transfer to another baking dish.
I read previously and following the recipe, I cooked out a bag of Long. I like to use WhiteGrapes because it is sweeter and has more flavor. I have also tried other recipes for the filling but they were always way too waxy and tasted just like a fancy tomato casserole. Maybe I cut down to size or substituted Swiss. I just never got around the texture and the cheesy goodness.
Wonderful recipe! I loved the flavor! I would recommend cooking your potatoes until they are fork tender, then bringing them to a boil; then reduce heat to low and let simmer for 10 minutes; then reduce heat to medium and keep simmering until you are happy with the size of the potatoes (don't overcook on the bigger end). Your gravy should end up being very thick and syrupy; I baked the potatoes at a lower temperature, that really enhances the last part. A big hit!
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