"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Wilkins Bailey - daughter of Chuck & Terri Wilkins


4 large green peppers
1 lb. veal
2 tbsp. minced onion
1 tbsp. butter or margarine
1 c. cooked rice
2 tomatoes, peeled and cooked
2 hard cooked eggs (chopped)
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. cheddar cheese

1. Cut peppers in half and remove seeds. Finely chop 2 halves and set aside.
2. Scald the remaining halves in boiled salted water for over 5 minutes. Drain.
3. Meanwhile, brown meat and onion together in butter, add chopped pepper, rice, tomatoes, eggs, and pepper. Toss lightly.
4. Stuff pepper halves. Bake 400 for 25 minutes. Sprinkle cheese last 10 minutes.




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