| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Vegetables, Pork |
6 |
Servings |
INGREDIENTS
| 6 |
|
Green peppers – large |
| 1 |
lb |
Pork – ground |
| 1 |
|
Egg – lightly beaten |
| 1/2 |
c |
Rice – uncooked |
| 1 |
|
Onion – small, chopped |
| 6 |
|
Bacon strips – cooked and |
|
|
Crumbled |
| 1 |
ts |
Tomato sauce |
| 6 |
ts |
Tomato juice |
| 1 |
tb |
Paprika |
|
|
Salt and Pepper |
|
|
Sugar to taste |
INSTRUCTIONS
Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers
Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and
paprika. Add egg and mix thoroughly. Cut stem end off green peppers and
remove seeds and ribs. Soften peppers for a minute or two in boiling water,
then fill with the meat mixture. Place peppers upright in a deep saucepan.
Combine remaining ingredients and pour over peppers, the liquid should come
to about 2 inches from the top of the peppers. Add more tomato juice if
required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a
touch of lemon juice to adjust flavor.
Serves 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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