"The belly rules the mind."--Spanish Proverb

Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers, by , is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacinta Mason
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 Large Bell Peppers
1 lb Ground Beef
1 lb Ground Pork
1 lb Ground Chicken Gizzards
2 Chicken Livers Ground
(boil gizzards & livers prior to grinding)
2 Medium Onions, finely chopped
3/4 Cup Green Bell Peppers, finely chopped
3 Stalks Celery, finely chopped
1 Cup Finely chopped green onions
1/4 Cup Parsley flakes
1 Tablespoon Garlic
Salt and Pepper to taste
Sprinkle of Allspice
2 Cups Breadcrumbs

Directions:
Directions:
Put meat in large pot, cover with water. Bring to boil and let boil until the water is boiled out. Add Onion, celery, bell peppers, green onions, parsley flakes and garlic. Cover again with boiling water and mix well. Cove pot and let cook on medium heat. Stir occasionally to prevent sticking. Add water and continue cooking until the mixture is very blended and soft. Add breadcrumbs while still moist; add salt, pepper and all spice, let cook on low fire.

Cut tops of bell peppers and clean out middle. Scald whole bell peppers until they change color. Put aside peppers until the stuffing is cooked.
Fill bell peppers with stuffing and cover with bread crumbs.
Bake at 350 degrees until breadcrumbs are brown.
**Peppers can be frozen before baking for use later**

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hrs

 

 

 

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