Stuffed Green Peppers

Serves: 5
Total Calories: 444


6 medium green bell peppers
1 pound ground beef
1/3 cup chopped celery
1/3 cup chopped onion
1 teaspoon salt
1 teaspoon mustard
1/4 cup ketchup
1 egg, beaten
1 teaspoon hot sauce
1 teaspoon A-1 sauce
1 teaspoon Worcestershire sauce
1 teaspoon white pepper
1/2 cup bread crumbs
1/2 teaspoon garlic salt
1/2 cup sugar
1 tablespoon hot sauce
1 tablespoon A-1 sauce
1 tablespoon Worcestershire sauce
1 (42-ounce) can tomato juice
1 tablespoon salt
2 teaspoons white peppers
1/2 cup ketchup
2 tablespoons cornstarch
1 (4-ounce) can tomato juice


Cut off tops of peppers and remove seeds. Parboil pepper cups in small amount of salted water for 5 minutes; drain. Mix remaining ingredients together; divide into 6 portions and stuff peppers. Prepare Sauce. Pour approximately 1/4 cup of Sauce into a baking dish which has been sprayed with vegetable spray. Place stuffed peppers in dish. Pour 1–1 1/2 cups Sauce on top. Bake in preheated 375° oven for 45–50 minutes. Spoon on additional Sauce, if needed.

Mix first 8 ingredients together and heat. Mix cornstarch and tomato juice; add to mixture, stirring constantly. Simmer until thickened. Makes enough Sauce for 12 peppers.

Nutritional Facts:

Serves: 5
Total Calories: 444
Calories from Fat: 51

This Stuffed Green Peppers recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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