Celery & Pork Stuffed Peppers
|Green peppers||6 Large|
|Ground pork||1⁄2 Pound|
|Onion||1 Large, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shucked oysters||1⁄2 Pint, drained and chopped|
|Soft bread crumbs||3 Cup (48 tbs) (Toasted)|
|Tomato||1 Large, peeled, seeded, and chopped|
|Ground black pepper||1⁄4 Teaspoon|
Cut green peppers in half lengthwise.
Remove seeds and membranes and discard.
Cook the green pepper halves, uncovered, in boiling water for 5 minutes.
Invert to drain.
Sprinkle the insides of peppers lightly with salt.
In a large saucepan cook pork, onion, celery, and garlic till pork is brown and onion is tender.
Drain off fat.
Stir in oysters.
Cook oyster mixture, uncovered, about 2 minutes more.
Stir bread crumbs, tomato, salt, and pepper into pork mixture.
Stuff peppers with bread crumb mixture.
Place stuffed peppers in a 12x7 1/2x2 inch baking dish.
Bake, uncovered, in a 350Â° oven for 30 to 35 minutes or till hot.
Makes 6 servings.
Note: To toast bread crumbs, spread crumbs evenly in a shallow baking pan.
Bake in a 350Â° oven about 10 minutes or till golden.