Main Dishes |
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Stuffed Peppers - 1997
Recipe courtesy of Patty Wiederholt
INGREDIENTS
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.
- 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.