Stuffed Peppers (Meat Stuffing)
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"As I was preparing this old favorite recently, I thought it might qualify for this year's cookbook. It's only 50 years old. It was a recipe I received in Home Economics at John Deere Junior High School, Moline, in the late 1940s.
"I have made a few minor changes. I always use cooked ground beef and have substituted 1/2 cup Hunt's tomato ketchup for tomato juice. Because my husband likes things spicy, I put a rounded teaspoon of salsa on top of the peppers meant for him. I always use cooked rice (not the quick-cooking variety).
6 green peppers
1 cup bread crumbs or cooked rice
1 cup cooked chopped meat
1/2 teaspoon salt
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup tomato juice
Cut stem end from peppers and remove seeds. Parboil peppers for 5 minutes. Mix remaining ingredients and fill peppers. Place in baking dish and bake at 350 degrees for 20 minutes.