Sautéed Peppers Canoe
Hors d’oeuvres Recipe Created by Ruth Paget
Celery
is one of the top ten agricultural products of Monterey County California, so I
often think when I go to the grocery store, “What can I make with celery?” This hors d’oeuvres is colorful and tastes
great, too.
Serves
4
Ingredients:
-3
large seeded and chopped peppers (red, yellow, and green)
-2
tablespoons olive oil
-1
teaspoon dry garlic
-1
large, peeled, and chopped onion
-1
cup sour cream
-8
washed celery stalks with the bottom cut off so the stalks can lie flat on a
dish
Steps:
1-Sauté
peppers, onions, and garlic in olive oil for 10 minutes.
2-Place
peppers mixture in a bowl and add sour cream.
Mix well.
3-Fill
the celery cavities with the peppers-sour cream mixture.
4-Cut
the celery in 2-inch segments and place on a tray.
Serve
with carrot juice.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
