Stuffed Peppers was once a dish that was only made in the pepper and tomato growing season. Now we can enjoy this dish all year round. It makes a delectable meal. Slow, low cooking is the secret. Regards, June Meyer. Cut off the tops of peppers and reserve. Take out the seeds. In mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands. Stuff peppers, using all the meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot. Add the tomatos, sugar, onions and chopped tops of peppers over the peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 1/2 hours. If it looks too thick add a little water. Serves 4. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com Walt Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray