Recipe provided by Hannah Swyer of the Ezekiel Chapter.
Stuffed Green Peppers
4 Servings
Ingredients:
| 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) |
Directions:
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.