Ingredients
3 large green peppers
1/2 lb. beef
1 c. cracker crumbs
1 Tbsp. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Preheat oven to 350°. Cut a thin slice from stem end of each pepper. Remove all seeds. Wash inside and out. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes. Drain. Mix remaining ingredients (brown beef). Stuff each pepper with 1/3 of meat mixture. Stand peppers upright in an ungreased baking dish. Cover and bake 45 minutes. Uncover and bake 15 minutes longer.