"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for STUFFED GREEN PEPPERS, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Gerschbacher Sprague
Added: Tuesday, June 5, 2007


6 small green peppers
2 lbs. ground chuck
1 med. onion, diced
1 c. rice
2 eggs, well beaten
3 c. tomato juice
1 t. salt
1/2 t. pepper
2 T butter
2 T flour
2 T sugar
1 c. tomato juice

Cut tops out of peppers, remove seeds and membrane. Set aside. Mix ground chuck, rice onion, eggs and seasonings together. Stuff the peppers with the meat mixture. and set theminto a 5 quart sauce pan. If you have any of the meat mixture left over, form it into a ball and put it in with the peppers Pour 3 cups of tomato juice over the peppers and simmer for about 1 hour or until done.
Make a rue by melting the butter in a frying pan and adding the flour. Mix this together until smooth. Add the tomato juice and sugar. Cook for 1 minute then add it to your pot of peppers being careful not to break up the peppers.




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