Stuffed Peppers

Recipe Ingredients

12		Green peppers
2 tablespoons	30ml	Fat
2		Onions - sliced
3 cups	187g / 6.6oz	Canned tomatoes
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Pepper
		Beef bones
1 lb	454g / 16oz	Ground beef
3 tablespoons	45ml	Uncooked rice
4 tablespoons	60ml	Grated onion
1		Egg
3 tablespoons	45ml	Cold water
3 tablespoons	45ml	Honey
1/4 cup	59ml	Lemon juice
1/4 cup	40g / 1.4oz	Seedless raisins

Recipe Instructions

Cut a 1-inch piece from the stem end of each pepper and reserve. Scoop out the seeds and fibers carefully.

Heat the fat in a deep, heavy saucepan. Lightly brown the sliced onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.

Mix together beef, rice, grated onion, egg, water and remaining salt and pepper.

Place some of the meat mixture in each pepper and top with the stem end. Add to the sauce. Cover and cook over low heat 1 1/2 hours. Add the honey, lemon juice and raisins. Cook 30 minutes longer.

Serves 6 as a main course, 12 as a first course.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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