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Celery & Pork Stuffed Peppers Recipe
|Green peppers||6 Large|
|Ground pork||1⁄2 Pound|
|Onion||1 Large, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shucked oysters||1⁄2 Pint, drained and chopped|
|Soft bread crumbs||3 Cup (48 tbs) (Toasted)|
|Tomato||1 Large, peeled, seeded, and chopped|
|Ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1544 Calories from Fat 545
% Daily Value*
Total Fat 61 g93.4%
Saturated Fat 20.9 g104.5%
Trans Fat 0 g
Cholesterol 283.3 mg
Sodium 2373.2 mg98.9%
Total Carbohydrates 171 g57%
Dietary Fiber 30.5 g121.9%
Sugars 50.9 g
Protein 86 g172.9%
Vitamin A 129.1% Vitamin C 1565.2%
Calcium 49.2% Iron 137.2%
*Based on a 2000 Calorie diet
Remove seeds and membranes and discard.
Cook the green pepper halves, uncovered, in boiling water for 5 minutes.
Invert to drain.
Sprinkle the insides of peppers lightly with salt.
In a large saucepan cook pork, onion, celery, and garlic till pork is brown and onion is tender.
Drain off fat.
Stir in oysters.
Cook oyster mixture, uncovered, about 2 minutes more.
Stir bread crumbs, tomato, salt, and pepper into pork mixture.
Stuff peppers with bread crumb mixture.
Place stuffed peppers in a 12x7 1/2x2 inch baking dish.
Bake, uncovered, in a 350Â° oven for 30 to 35 minutes or till hot.
Makes 6 servings.
Note: To toast bread crumbs, spread crumbs evenly in a shallow baking pan.
Bake in a 350Â° oven about 10 minutes or till golden.