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NUTTY STUFFED PEPPERS




Source of Recipe


unknown


Recipe Introduction


A welcome change from the rice based stuffed peppers recipe (though this recipe does have a variation using leftover rice)
You'll need a meat grinder for this one but a hand cranked one works nicely


List of Ingredients




6 large green peppers
1 cup lean boiled ham (no fat)
1 medium onion
2 stalks celery
1/4 tsp sugar
3/4 cup toasted bread (heels and crusts preferred)
1/2 cup shelled salted peanuts
1 large ripe tomato
2 tsp worchestershire sauce

Recipe



Cut off the tops of the peppers and save. Parboil the peppers about 5 minutes. Grind together the ham, onion, celery, toasted bread, peanuts, tomato, and the edible parts of the pepper tops. In a bowl, add the sugar and worchestershire sauce and the ground ingredients and mix well. Stuff the peppers with the mixture and place in a pyrex dish. Bake in a preheated oven at 350 degrees for 30 to 35 minutes.
For a more conventional dish, leftover rice can be used in place of the toasted bread. These can be made ahead of time and refrigerated or frozen for future use.