Recipes

Peppers Stuffed with Sausage
  • Ingredients
  • 1 pound buttermilk beef sausage (page 62)
  • 4 large green or red peppers
  • 2-1/2 cups bread crumbs
  • 1/4 cup mushrooms, sliced
  • 1/4 cup celery, chopped
Directions
  1. Cut off and save tops of peppers; scrape out their seeds
  2. Run some water into each pepper to clean out any seeds that cling
  3. Now fry some loose sausage meat, permitting the grease to remain in the pot or skillet
  4. Add to the sausage the bread crumbs, mushrooms and celery
  5. Mix it all well and use it for stuffing the peppers
  6. Replace the tops and set the stuffed peppers in a pan with about a tablespoon of water
  7. Put the pan in 300F oven, cook for one and a half hours basting the peppers every 30 minutes.


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