"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Bell Peppers Recipe

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

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large bell peppers - tops removed and chopped
3 slices bacon - cooked crisp
1/3 cup butter
1 medium-large onion - chopped
2 stalks celery
1 tsp. minced garlic
1 1/2 lb. ground chuck
1/2 cup whole wheat bread crumbs
1 egg beaten with 1 tsp. milk
2 Tblsp. minced parsley
salt, pepper and Accent to taste
Worcestershire to taste
2 slices raw bacon - cut into eighths
Catsup to cover top of peppers

Directions:
Directions:
Steam prepared peppers for 10 to 12 minutes - until color has changed to a dull green. Remove from steamer and set aside. Saute chopped onions, celery, bell pepper and garlic in butter until slightly softened. Add ground chuck and season with salt, pepper and Accent. Cook until the meat is done but not overcooked. If there is too much liquid from the cooked chuck pour some of it off. Don't pour all of it off because it is full of flavor. Add bread crumbs, egg and milk mixture, crumbled bacon and parsley. Mix thoroughly. Taste and adjust seasonings. Fill peppers with mixture and top with catsup. Place two strips of bacon in a "t" on top of the catsup. Set peppers in a shallow 9" square pan filled with 1/2 inch of water. Bake in a 350 degree oven for 40 minutes.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You may want to serve 1/2 pepper with a side of either garlic mashed potatoes or seasoned rice. If so, this recipe would serve 8

 

 

 

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