BELL PEPPER DRESSING
(Fran Ibert)
This is a dish passed down from my father's mother's side of the family and is
an Ibert family tradition for holiday meals.
3-4 slices bacon, fried crisp, crumbled
8 large bell peppers, de-seeded and chopped into 3/4" squares
2 medium to large onions, chopped
1 sleeve saltine crackers, crushed
3 eggs, whisked
1/2 tsp salt & pepper
Fry bacon crisp in Dutch oven. Remove bacon to paper towel to drain. Add
the bell peppers and onion into the Dutch oven (with bacon grease). Toss to
coat and glaze/brown/wilt bell pepper and onion over medium heat, about 15-20
minutes. 10 minutes before serving, stir in cracker crumbs, salt and pepper,
and bacon. 5 minutes before serving and with the bell pepper mixture
thoroughly hot, make 3 wells in the bell pepper mixture, pouring/dividing the
whisked egg into each well. Allow the egg to begin to cook and scramble
lightly. About half way through cooking the eggs, stir the egg mixture into
the bell pepper mixture. Serve immediately. Makes 4-6 servings.
~ Mary
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