|Green sweet pepper||12|
|Red sweet pepper||12|
|Tomato juice||2 Cup (32 tbs)|
|Lemon juice||3 Tablespoon|
|Liquid artificial sweetener||2 Teaspoon|
|Minced beef||6 Pound|
|Freshly ground black pepper||To Taste|
|Parsley||1 Teaspoon, minced|
|Consomme||1 Cup (16 tbs)|
|Canned bean sprouts||76 Ounce (4 Cans, 19 Ounce Each)|
|Canned whole mushrooms||20 Ounce (2 Cans, 10 Ounce Each)|
|Parsley||1 Tablespoon (For Garnish)|
1) Preheat the oven to 350°F.
2) Brush the bottom of a baking pan with butter.
3) Slice the peppers, ½ inch form the top.
4) Remove and discard the membranes and seeds, taking care not to cut the shell so as to keep the shells intact.
5) In a saucepan, bring the salted water to boil with salt and parboil the peppers for 5 minutes.
6) Place the pepper upside down to drain.
7) In a saucepan, heat tomato juice, lemon juice and sweetener to boil.
8) Check for the lemon juice and sweetener, and add more if needed.
9) In a bowl, mix together beef, salt, pepper, parsley and consume.
10) Stuff the peppers with the beef mixture.
11) Arrange the peppers close to each other in the baking pan.
12) Let them touch so as to stand upright.
13) Spoon the tomato sauce over the peppers.
14) Bake for 50 minutes or until the peppers are tender.
15) In a saucepan, heat bean sprouts and mushrooms, until dry.
16) In a serving plate, spoon the mushroom mixture, and make 2 wells in the mushroom mixture.
17) Place 1 red and 1 green pepper and spoon the liquid from the baking tray on top.
18) Garnish with parsley and serve hot.