Title: Filled Peppers with Meat
Categories: Penn Beef
Yield: 1 Servings
| 1 1/2 | lb | Beef, ground |
| 1 | c | Corn flakes |
| 1/2 | ts | Salt |
| 1 | | Tomato soup, can |
| 3 | tb | Rice, uncooked |
| 2 | | Egg, well beaten |
| 6 | | Bell pepper, green |
Note: Use half ground beef and half ground pork if desired. Mix the rice,
meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and
soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat
mixture. Place in a large pan, add the tomato soup and let cook for 1 hour
in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.