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Spanish   -   Capsicum Casserole   adapted from The Complete Spanish Cookbook

  • 6 Large Red Bell Pepper -- seeded
  • 1 Medium Onion -- thinly sliced
  • 8 Ounces Bacon -- thinly sliced
  • 1/2 Cup Olive Oil
  • 6 Large Tomatoes -- chopped
  • 2 Teaspoons Hot Paprika
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Sugar
Directions Blanch peppers in boiling water about 4 minutes. Then drain and peel off skin. Cut flesh in narrow strips. Saute onion and bacon in oil until onion is golden. Add peppers and saute for 4 minutes. Add tomatoes and simmer for 10 minutes. Add remaining ingredients. Continue to cook stirring frequently until liquid is thickened and vegetables are tender.
Serves 6
Time to Make 0:00

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