Recipe: Stuffed Peppers (using ground beef and bread crumbs)

Stuffed Peppers (using ground beef and bread crumbs)

The following is our family recipe for stuffed peppers. - Diane M. Ferrell

4 medium peppers, halved, deseeded
1 lb very lean ground sirloin or ground round
1 cup very dry bread crumbs
3/4 cup grated Parmesan cheese
1 tsp prepared mustard
2 to 3 tbsp ketchup
1 tsp Worcestershire sauce
2 eggs
2 tbsp firmly packed brown sugar
1 medium onion, finely chopped
salt, pepper, and garlic salt to taste
a little bit of milk 1/4 to 1/2 cup

1 pint tomato sauce (a small can diluted)
1 large onion
4 potatoes, peeled and cut in fourths

Preheat the oven to 375 degrees. Cut the peppers in half lengthwise and remove the stem and seeds and inside ribs.

In a large bowl, mix the next eight ingredients add the salt, pepper, and garlic salt to taste. Add the 1/4 cup milk. This is to make the mixture a little soft. It can be omitted.

Fill each pepper over full so that the meat mixture rounds over slightly. (You may not fill all eight halves--depending on how large the peppers are.) Place the stuffed peppers in a very large baking dish. Add approximately 1-inch of water.

Peel the potatoes and then cut them in fourths. To make them look pretty use a fancy French fry cutter. Place in the baking dish with the peppers.

Remove the stem and blossom end of the large onion. Cut in half widthwise then in half lengthwise--four pieces. Make several slices lengthwise on each piece so that the onions are cut up but not chopped. Add to the peppers. Pour the pint of tomato sauce over all.

Place in oven and bake for about one hour until the peppers are soft, the potatoes are done and the meat has browned a little. Baste several times during the baking time so that the meat doesn't get a heavy crust. You can even turn them over if you want. Do not let the water/moisture level get below 1-inch deep.

Servings: 4-6