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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10-12 green Italian peppers
1 medium onion
2 lb gound turkey, chicken or a mixture of turkey and beef
1 cup of rice
1 bottle tomato juice
1 egg
salt
pepper
sugar

Directions:
Directions:
Wash peppers and remove cores by a cross sectional cut leaving as much of the pepper as possible. Remove all seeds. Chop the onion. In a bowl, mix the meet, egg, rice, onion, 1/2 tsp salt, 1/2? tsp pepper, and 2 tsp sugar. Fill up to 3/4 volume the peppers. Since the rice will swell they cannot be filled up completetly. In a large pot pour the entire content of the tomato juice, 2 tbsp suggar, 1/4 tsp black pepper and mix well. Add the filled peppers vertically, if possible. If filling is left, prepare meatballs and add to pot. Bring to boil and then simmer for 1 hour.

Number Of Servings:
Number Of Servings:
As the number of peppers
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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