Name: Stuffed Peppers
Ingredients: 1 lb hamburger; 1 c rice, cooked; 1 small onion; 1 egg; Salt and pepper; 4–6 green peppers; 2 Tbsp flour; 2 slices bacon; Milk (for gravy)

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Stuffed peppers appear in the cooking of Eastern Europe, the Mediterranean, and the Middle East — wherever cooks discovered that a pepper's hollow interior was an invitation to fill it with something more substantial. In German-American home cooking, the filling of ground meat and rice was a natural combination, and the gravy served over the finished peppers is a distinctly Midwestern touch. Mary April's version is a family cornerstone.

Ingredients

1 lb hamburger
1 c rice, cooked
1 small onion
1 egg
Salt and pepper
4–6 green peppers
2 Tbsp flour
2 slices bacon
1 c milk (for gravy)

Instructions

Mix hamburger, rice, egg, salt, and pepper.
Cut tops off peppers and clean out seeds and ribs.
Stuff peppers with meat mixture.
Put bacon in bottom of pan or electric skillet, add peppers.
Cook in oven for 1½ hrs at 375°, or electric skillet for 2 hrs at 325°.
Remove peppers. Mix flour and milk to make gravy in hot drippings, cook until thickened.
Serve gravy over stuffed peppers.