STUFFED PEPPERS IN A DUTCH OVEN

MEAT LOAF STUFFING 12” OVEN WITH RACK

STEAM @ 3750 FOR 1 HOUR

MIX THE FOLLOWING:

1 LB. LEAN GROUND BEEF 1/2 CUP CATCHUP

1/4 POUND HOT SAUSAGE 2 TABLESPOONS MUSTARD

1 EGG, BEAT 1 TEASPOON SALT

1/2 CUP CHOPPED ONION 1/4 TEASPOON PEPPER

12 CRUSHED SODA CRACKERS

CUT 1/4 INCH OFF TOPS OF LARGE GREEN PEPPERS. REMOVE SEEDS. FILL WITH MEAT LOAF. PLACE ON RACK IN DUTCH OVEN. ADD 2 CUPS WATER. ADD TOP AND BOTTOM HEAT. STEAM FOR 45 MINUTES. REMOVE FROM BOTTOM HEAT. TOP EACH PEPPER WITH 1 TABLESPOONS CATCHUP. BROWN FROM TOP.

OR

RICE AND MUSHROOM STUFFING

8” OVEN, 10 BRIQUETS

STEAM, BOTTOM HEAT ONLY

MELT: 1/4 CUP BUTTER

STIR IN FRY UNTIL RICE IS LIGHT GOLDEN-BROWN:

1/2 CUP CHOPPED ONION

1 1/2 CUPS UNCOOKED RICE ( LONG-COOKING)

ADD: 1 CUP SLICED MUSHROOMS 3/4 CUP WATER

1 CHOPPED BROCCOLI 1/2 TEASPOON SALT

1 TABLESPOONS CHOPPED PIMENTO 1/4 TEASPOON PEPPER

2 1/2 CUPS CHICKEN BROTH POULTRY SEASONING

PREPARE AND FILL PEPPERS AS DESCRIBED ABOVE. REDUCE COOKING TIME TO 25-30 MINUTES. TOP WITH CHEESE SLICES.