Meat
and Poultry:
Carrie's
Stuffed Peppers
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
8
medium to large bell peppers
Water
5
slices bacon, fried and drained
1/4
cup butter
1
large onion, chopped
4
green onions, chopped
4
stalks celery, chopped
1
pod garlic, minced
4
bell pepper tops, chopped
3
pounds ground beef
1
cup bread crumbs
2
eggs
3/4
cup milk
2
tablespoons parsley, chopped
Salt
and pepper to taste
Pickapeppa
sauce or Worcestershire sauce to taste
5
slices raw bacon, cut into thirds
Water
TO
PREPARE:
Cut
the tops off the peppers, and clean out pulp and seeds. Reserve tops.
Steam peppers in a large covered pot (with a small amount of water) until
color has changed to dull green. Drain and set aside. Fry 5
slices of bacon; drain, crumble, and set aside. Sauté the
onions, celery, garlic, and chopped pepper tops in butter. Add the
ground meat, and cook until thoroughly browned. (If there seems to
be too much liquid, remove some with a large spoon.) Add bread crumbs
and mix. Add eggs and milk, which have been mixed together.
If preferred, add more bread crumbs to make the mixture thicker.
Add crumbled bacon and parsley. Season to taste with salt, pepper,
and sauce. Spoon mixture into peppers so that each one is full (a
little over the top). On top of each pepper, make an X with bacon
strips, and put a toothpick in each one. Place stuffed peppers in
a casserole or pan with a small amount of water in the bottom. Bake
at 350 degrees for approximately 40 minutes. These freeze well.
SERVES
8
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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