4 heated bell peppers, split in half
1 small onion, chopped
1 medium head garlic, peeled and chopped
1/2 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon paprika
Heat oil in a casserole. Slice the meat from the roots up until all the meat has been used. Top with onion, cut into strips roughly 1/4 inch thick.
In a medium mixing bowl, blend the roast meat with the onion and garlic. Mix in thyme, paprika, paprika, seasoning packet, garlic powder and paprika. Arrange the peppers in a 9x13 inch baking dish and pour the sauce over the vegetables.
Cover with foil. Broil in the preheated oven about 8 hours, or until the skin comes off and the bones start to separate.
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