Yield: 4 Servings
|1 teaspoon||Chopped parsley|
|1 cup||Fine wholewheat bread crumbs|
Fry the scrapple lightly in slices, in butter, and then mix the scrapple, the drippings, the slightly beaten egg, onion, paprika, parsley, and bread crumbs into a thick paste. Remove the ends and stems of the peppers and stuff them with the mixture. Lay them on their sides in a baking pan containing a little water and bake for 30 minutes, turning occasionally.