Stuffed Peppers

Ingredients

• several small bell peppers
• 1 garlic clove
• 1 small handful parsley
• to taste salt
• 4 ounces veal
• 2 ounces jamón (cured ham)
• 2 onions
• 1 egg, beaten
• flour or tomato sauce

Instructions

1. Cut off the top of each small bell pepper and remove the seeds. Prepare a picadillo (minced filling) by combining finely minced garlic, parsley, salt, veal, jamón (cured ham), and onions. Bind the mixture with a beaten egg.
2. Stuff each pepper with this mixture. Lightly fry the stuffed peppers in a pan until they begin to color. Transfer them to a cooking pot.
3. Cover the peppers with a sauce made either from flour or from tomato. Simmer until the peppers are tender.
4. Note: Zucchini may be prepared in the same manner.