"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sallye’s Stuffed Bell Peppers Recipe

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

Sallye Green
Added: Monday, June 11, 2007


7 large bell peppers, parboiled 8 minutes
½ cup minute rice in 1 cup boiling water until ½ done ( do not overcook)
2 cloves garlic, few springs parsley chopped together
2 small onions chopped or grated
1 ½ lbs. ground chuck
1 ½ tablespoons Catsup
1 egg
2 can tomato sauce

Fry onion until golden, add meat and fry until meat loses redness. Add garlic, parsley and tomato sauce, catsup, salt, and pepper. Fold in 1 egg lightly beaten. Last fold in drained rice. If mixture seems stiff add a small amount of water. Stuff bell peppers place in pan in oven with small amount of hot water at the bottom. Bake covered in 350 degree oven for 1 ½ to 2 hours.


1 can 8 oz. tomato sauce
4 oz. water
1 small onion grated
1 ¼ brown sugar
1 tablespoon lemon juice
Salt to taste – no pepper

Heat and add to pot last 45 minutes of baking time. Sallye usually served this dish with string beans and whole kernel corn as vegetables.

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