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: firstname.lastname@example.org Walt Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray
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|Serving Size: 1 Serving (929g)|
|Recipe Makes: 4|
|Calories from Fat: 349 (39%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 158.3mg||49 %|
|Sodium 643.8mg||22 %|
|Potassium 2279.5mg||60 %|
|Total Carbohydrate 107g||31 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 89.3g|
|Protein 37.9g||54 %|
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Calories per serving: 892
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