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Although this “stuffing” is great on its own, the combination of the filling together with the piquant taste of the cooked peppers brings this side dish to a new level!
6–8 small, flat-bottomed peppers
1 extra-large onion, diced
oil, for sautéing
2 green apples, peeled and shredded
1 large zucchini, peeled and shredded
1 tablespoon sugar
salt, to taste
black pepper, to taste
3 slices prepared roast, shredded
Clean peppers well. Remove tops and seeds; rinse insides.
Preheat oven to 350 degrees Fahrenheit (190 degrees Celsius). Stuff peppers with filling and place in a nine by 13-inch baking pan. Bake, covered, for one hour and 15 minutes. Turn off oven and allow peppers to rest 15 minutes. Remove from oven and spoon juices from pan over peppers before serving.
In a large frying pan, sauté onion in oil until golden brown; add apples, zucchini, and sugar and continue to sauté until mixture is softened and semi-cooked. Season with salt and pepper, add shredded roast; and stir well to combine.
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