Stuffed Green Peppers

4 Servings

Recipe provided by Hannah Swyer of the Ezekiel Chapter.


4 large Green Peppers
½ cup Mayonnaise
2 tsp. Lemon Juice
1 Egg (beaten)
1 lb. Chopped Meat
½ cup Bread Crumbs
1 small Carrot (grated)


Cut slice from top of each pepper, remove seeds and par boil for about 5 minutes. Combine all ingredients plus diced tops of pepper and use to fill each pepper. Stand stuffed peppers upright in casserole and add 1/2 cup of water. Sprinkle top with bread crumbs. Bake in hot oven at 350 degrees for 30 minutes.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960