"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Green Peppers Recipe

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This recipe for Stuffed Green Peppers, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Kathy Edwards
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5-6 medium size bell peppers
1-1/2 lb. of ground round beef
1 egg
3/4 c. flavored bread crumbs
1 tsp. salt
1/2 tsp. pepper
1/4 c. parsley flakes
1/2 c. water
1 can of tomato juice (about 2 qt size)
Flour or cornstarch

Directions:
Directions:
Cut the tops off and clean the green peppers (get all the seeds out). Mix the ground meat, water, egg, bread crumbs, parsley, salt, and pepper in a mixing bowl. Fill the peppers with the meat mixture and stand up in the bottom of a 4-qt pot. Form meatballs with the remaining meat mixture and put in pot. Pour in tomato juice until all the peppers and meatballs are covered. You can drink the remaining tomato juice! Bring to a slow boil and simmer for 45-60 minutes. Remove peppers and meatballs. Thicken the liquid left in the pot with flour and water or cornstarch. Return the meat and peppers to the gravy; heat to serve.

Personal Notes:
Personal Notes:
You may need more water when mixing the meat so it is soft and stuffable (mushy). This is really good served with mashed potatoes or even baked potatoes.

 

 

 

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