Stuffed Bell Peppers

Don't be bored with the same old thing at dinner

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From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 1 Tablespoon bacon grease
  • 1 onion, chopped
  • 1 small bell pepper, chopped
  • 2 stalks celery, chopped
  • 8 sprigs parsley, chopped
  • 1 cup diced, cooked ham
  • 5 to 6 pieces toast
  • Salt and pepper
  • 3 bell peppers, cut in half

TO PREPARE:

Put bacon grease in skillet, add vegetables and cook until limp.  Add ham.  Wet toast in a colander and break up.  Put in skillet.  Salt and pepper mixture.  Mix well.  Put halves of bell pepper into pot of water and cook until limp.  Stuff peppers with mixture and put into shallow baking dish with small amount of water.  Bake in oven at 350 degrees for 20 minutes.  These freeze well.
 
Variation: Can substitute ground beef and pork sausage for ham.

SERVES:  6

 
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Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

Related Topics:

Food, Recipe, Recipes

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