Roman Nose Poppy 'N Pepper Cups |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 cups | |||||||||
| INGREDIENTS: | ||
| 3/4 cup elbow macaroni | 3 green peppers | 2 tbsp butter or margarine |
| 1/2 cup chopped onion | 2 tsp poppy seeds | 1 clove garlic, finley chopped |
| 1 tsp salt | 1/4 tsp pepper | 1/2 cup dairy sour cream |
| 1 | Cook macaroni according to directions on package. Cut each green pepper in half. Remove seeds and membrane, Cook in boiling water for 5 minutes. Melt butter and cook onion and garlic in hot butter until golden. Combine macaroni, onion, garlic, poppy sees, salt, and pepper. Fold in sour cream. Fill green pepper cups with macaroni mixture and place around beef roast during last 30 minutes of roasting time. Serve hot with roast. |