Peppered Meat Stuffed Green Peppers Recipe
Ingredients
| Green peppers | 6 To taste | |
| Ground meat | 2 Pound (Stuffing:) | |
| Onions | 1/2 Cup (16 tbs), grated (Stuffing:) | |
| Raw rice | 1 Cup (16 tbs) (Stuffing:) | |
| Celery | 1/2 Cup (16 tbs), finley chopped (Stuffing:) | |
| Eggs | 3 (Stuffing:) | |
| Salt | 1 Teaspoon (Stuffing:) | |
| Ground pepper | 1 Tablespoon (Stuffing:) | |
| Bread crumbs | 1/2 Cup (16 tbs) (Stuffing:) | |
| 1 cup tomato juice and milk to make quite moist | ||
| Tomato soup | 4 Cup (16 tbs) (Sauce:) | |
| Tomato juice | 1 Cup (16 tbs) (Sauce:) | |
| Tomato sauce | 1 Can (10oz) (Sauce:) | |
Directions
Remove tops, membranes and seeds from peppers.
Mix all ingredients for stuffing and fill peppers.
If any mixture remains form into 2 inch balls and place all in baking dish or small roaster pan.
Cover with sauce.
Spoon sauce over peppers during baking period.
Bake 2 1/2 hours at 325°.
Mix all ingredients for stuffing and fill peppers.
If any mixture remains form into 2 inch balls and place all in baking dish or small roaster pan.
Cover with sauce.
Spoon sauce over peppers during baking period.
Bake 2 1/2 hours at 325°.
Chef
