"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Peppers, by Mark Brownell, is from Wasserstrom Associates ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef 1 lb. ground sausage 4 really big green peppers, gutted & rinsed 2 eggs 1 c. bread crumbs 1 medium chopped onion 1/3 c. minute rice 1 can condensed tomato soup 1 tsp. thyme 1 tsp. black pepper 1 tsp. salt
In a large bowl mix all ingredients except the green peppers and Rice, also reserve ½ can of the tomato soup. Stuff peppers with the meat mixture as full as you can and place them in a deep casserole. Mix the remaining tomato soup with ½ soup can water and rice, pour over the peppers. If you have any meat mixture left over just make meatballs with them and tuck them in wherever you can. Bake uncovered at 350º for 1 hour or until your meat thermometer reads 175º internal temp.
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