> My hubby wants stuffed peppers. Okay. We got the peppers, lots of
> peppers! (Swap meet) What do you put in them? I did a google and ideas
> are rice, ground beef, tomato sauce, garlic, onions, etc. Anyone got a
> tried and true to-die-for recipe? Thank you in advance, if you do!
>
> kili

Like JJ's recipe suggestion, these wonderful peppers resemble
mini-meatloaves, but they DO include some rice. But unlike most other
stuffed pepper recipes, the rice is mixed uncooked into the meat mixture.
This makes for a much denser stuffed pepper at the table.

My late father, Ed O'Neill, made this recipe, with very slight variations
for many years, and it was always a great favorite with family and friends.
The sauce looks quite bland on paper. But it picks up much flavor from the
cooking peppers. He often would cut the pepper shells in half, from top to
bottom, mounding the filling up and over the edge of the pepper's
half-shell. We grew to prefer them stuffed into half peppers, rather than
into whole ones, as it exposed more of the meat and rice mixture to the
oven's heat, producing a lovely crusty surface and an improved 'bite'
factor. He would also often double the recipe, as they freeze very well for
quick meals, microwaved from the freezer.

* * * * *

Best Stuffed Green Peppers



6 green peppers

1 ½ to 2 pounds ground meat

½ cup grated onions

1 cup raw rice

½ cup finely chopped celery

3 eggs

1 teaspoon salt

1 teaspoon salt

1 tablespoon fresh-ground pepper

½ cup bread crumbs

1 cup tomato juice and milk to make quite moist



Sauce:

4 cups tomato soup

1 cup tomato juice

1 can tomato sauce



Remove tops, membranes and seeds from peppers. Mix all ingredients for
stuffing and fill peppers. If any mixture remains, form into 2 inch balls
and place all in baking dish or small roaster pan. Cover with sauce. Spoon
sauce over peppers during baking period. Bake 1 ½ hours at 325 degrees.



Serves 6 - 8.



By Arlene Steelman, as printed in The Ideals Family Cookbook, (1972)