Wash peppers. Cut off tops at stem end. Remove seeds & membranes. Save tops. Combine ground meat, rice, onion, celery & egg. Mix well. Add milk, parsley, tomato sauce, salt & peppers. Place peppers in casserole dish standing up. Over fill each pepper with meat mixture. Bake at 400 for 35 minutes. This is a recipe my mother-in-law, Irene Brown, used to make for family dinners. It was the first time I ever ate bell peppers.
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