Ingredients:
- 2 pork blade steaks, 3/4-inches thick, about 1 pound
- 1/2 pound fresh bulk pork sausage
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 can (14.5 ounces) diced tomatoes
- 3/4 cup water
- 1 cup sliced green onions with tops, divided
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1/4 teaspoon dried leaf thyme, crushed
- 1 small bay leaf
- 1 cup hot cooked rice
- 2 green bell peppers, halved lengthwise, seeded
- 1/4 cup fresh chopped parsley
Preparation:
Cook sausage in a large skillet, breaking up while frying; remove to a bowl. Pour off all but about 2 tablespoons of drippings. Cut each steak in half diagonally along the bone. Combine flour, salt, and pepper; dredge pork in flour mixture. Brown pork in reserved sausage drippings in the skillet; pour off drippings. In a bowl, combine tomatoes, water, 1/2 cup of the green onions, chili powder, sugar, thyme, and bay leaf; pour over pork in skillet. cover and cook over low heat for 25 minutes. Add rice to sausage and add remaining 1/2 cup of green onion. Remove 1/2 cup of the tomato cooking liquid from the pork steaks; add to rice mixture. Remove bay leaf from skillet and add stir in parsley.Fill pepper halves with the rice and sausage mixture and spoon a little more of the cooking liquid over each pepper. Place a stuffed pepper on each steak in skillet. Cover and continue cooking for 20 to 25 minutes, or until meat is tender. Serves 4
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