"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Peppers Recipe

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

Katy Littleton-Utopia, TX


9 green bell peppers
1 (12 oz.) can tomato juice
1 lb. hamburger meat
1 1/4 tsp. salt
3 c. cooked rice
1/4 tsp. pepper
1/4 c. onion - finely chopped
1 (6 oz.) can tomato paste

Prepare deep fryer to 225.
Slice off stem and top of peppers and remove seeds and ribs. Sprinkle inside with 1 tsp. salt.
Saute onion and celery in a little oil. Add hamburger and cook until brown. Remove from heat and add tomato paste, 1 c. tomato juice, and seasonings. Mix thoroughly. Add rice and combine all together.
Fill peppers with this mixture.
Place in deep fry and cover with vented lid. Cook until steam begins to escape. Reduce heat to 200 and cook for about 20 minutes.

This recipe is from the kitchen of Joyce Littleton; mother of Katy Littleton.




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