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Main Dishes

Stuffed Peppers - 1997
​​​Recipe courtesy of Patty Wiederholt

INGREDIENTS
  • 32 small  bell peppers - or -
  • 12 large  bell peppers
  • 2 ½ pounds  Ground Pork
  • 2 pounds  Hamburger
  • 3 handfuls  Romano cheese -- Grated
  • 2 handfuls  bread crumbs
  • salt
  • pepper
  • 10 eggs

​PREPARATION
Pick peppers, wash them, and let them set 3 to 5 days until they are slightly soft.  This will keep them from cracking when you stuff them. Cut a small hole from the top around the stem and clean out the seeds.

Mix remaining ingredients together in a large bowl.  Pack the peppers with the meat mixture.  Be sure the mixture is tightly packed into the crevices of the peppers.  Fry the stuffed peppers in and electric skillet at 300 degrees in 1/4 to 1/2 inch of oil until they are brown on all sides.  Drain, cook and freeze.
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking