Pepper Casserole
By Gloria Pitzer, “Cookbook Corner” (Happy Newspaper Features, Algonac, MI; 1973)
Ingredients:
1 1/2 lbs. hamburger
1 pkg. dry onion soup mix
4 green peppers [halved, with seeds & ribs removed]
2 lbs. canned stewed tomatoes
1 cup celery, sliced thin
2 vegetable bouillon cubes, dissolved in 1 C. boiling water
2 TB Worcestershire
Parsley flakes for garnish
Instructions:
Mix the hamburger and soup mix together. Fill the 8 pepper halves with the meat mixture and place in an accommodating Dutch oven, with lid. Cover stuffed peppers with the rest of the ingredients, as listed. Place the lid on the Dutch oven and bake at 400°F, for 50 minutes. Sufficiently serves 6.
