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Filled Peppers With Meat
beef, penndutch
1 1/2 lb beef, ground
3 tablespoon rice, uncooked
1 cup corn flakes
2 each egg, well beaten
1/2 teaspoon salt
6 each bell pepper, green
1 can tomato soup (large)
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.
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