"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Nottingham
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 large firm bell peppers (green or red)
3 c. cooked rice
1 egg, well beaten
1/4 lb ground lean pork or beef
3 cloves garlic, pressed
large onion, finely chopped or grated
1/2 c. cracker or bread crumbs
2 tsp. salt
1/2 tsp. black pepper
dash of cayenne pepper
dash of Tabasco (optional)
1 pt. tomato puree
4 slices bacon

Directions:
Directions:
Mix rice, egg, ground meat, crumbs, garlic which has been put through a garlic press or pureed, salt, pepper and cayenne. Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard. Fill the peppers with the meat mixture and place in a buttered casserole dish with a tiny dash of Tabasco sauce on top, if desired. Using a kitchen scissors, cut each slice of bacon into 2 long strips, then cut each strip into half (you will have 16 bacon pieces). Drape 2 cut bacon strips over each pepper. Pour the tomato puree around the bottom of the peppers. Bake, covered loosely with aluminum foil for 15 minutes at 400F. Remove the foil and reduce heat to 325F; continue to bake until peppers are tender and browned (about 1 hour).

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
.Inexpensive yet filling meal. A variation would be to cut peppers in1 1/2 rings and fill like whole peppers. Excellent to stretch recipe or to freeze in individual servings

 

 

 

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