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Cut
around pepper stems and remove tops and seeds; save the pepper pieces. Wash
inside and out and place whole peppers in a 7 x 11 inch baking dish so
they support one another and set aside. In a large skillet,
cook ground beef until browned, add onions and chopped peppers
cut from around stems. Cook over medium heat until vegetables are tender,
about 20 minutes.
Bread Stuffing:
In a large bowl,
tear bread into medium size pieces, set aside. Add tomato sauce,
seasonings, salt and pepper to ground beef; add all to bread and
thoroughly mix. Stuff peppers with equal portions of mixture. Cover stuffed
peppers with foil (punch slits in top to allow steam to escape). Bake at
350 degrees for 40 to 45 minutes.
Yield: 6 servings.
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