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


  • 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

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.  Saute 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.


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