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This recipe for STUFFED PEPPERS, by , is from Our Special Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pattie Ishee


1/2 small onion, minced
1 teaspoon oil
1 ½ lb lean ground beef
1 envelope meat loaf seasoning
1/2 cup bread crumbs or oatmeal
1/4 cup ketchup + 2 tablespoons
4 teaspoon Worchester sauce
1 egg
6-8 bell peppers

Remove tops & seeds from peppers. Boil 3-5 minutes in salted water. Remove to rack & drain.

Preheat the oven to 350°. Sauté oil and onion on low until translucent.
In a medium bowl mix beef, onion, breadcrumbs, egg, seasoning pack, ¼ cup ketchup, salt, pepper and 2 teaspoons Worchester. Divide into 6-8 equal portions and spoon into peppers. Load into a baking dish. In a small cup mix remaining 2 tablespoons ketchup with 2 teaspoons Worchester sauce and spoon onto tops.
Carefully pour 1 cup hot water around peppers to prevent drying and uneven cooking. Place dish on baking sheet in oven. Bake uncovered for about 30 minutes at 350° or until done.




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