Stuffed peppers #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Medium green bell peppers | |
| 2 | pounds | Ground beef |
| 3 | tablespoons | Matzo meal |
| 3 | Eggs | |
| 3 | Garlic cloves, peeled and | |
| Crushed | ||
| 1 | large | Yellow onion, peeled and |
| Chopped | ||
| 4 | tablespoons | Rendered chicken fat |
| Salt to taste | ||
| Pepper to taste | ||
| 3 | Hard boiled eggs, peeled and | |
| Grated | ||
| 1 | cup | Canned tomato sauce |
| 2 | tablespoons | Distilled white vinegar |
| 1 | tablespoon | Sugar |
| 1 | cup | Chicken stock |
Directions
FILLING
SAUCE
Remove the top of each of the peppers and cut out most of the seeds and core. Reserve the tops but discard the seeds and core. Mix all of the ingredients for the filling together and divide the filling among the peppers. Replace the top on each. Place them in a baking dish.
Mix all of the ingredients for the sauce and pour into the bottom of the baking pan.
Bake in preheated oven at 350 for one hour.
Source: Frugal Gourmet/Immigrant Ancestors == Courtesy of Dale & Gail Shipp, Columbia Md. = Posted to TNT - Prodigy's Recipe Exchange Newsletter by LinFields@... on Apr 7, 1997