Stuffed Peppers Recipe

If there is too little of the roast to serve sliced cold, it can be

chopped fine, seasoned well with salt and pepper and moistened with the

cold gravy. If the quantity is still too small, it can be increased by

adding a beaten egg and half a cupful of dried bread-crumbs. This works

into a nice dish by taking sweet green peppers, splitting in half,

washing and removing the seeds, and then packing with the minced meat.

Bake until peppers are tender, about half an hour, then remove from

oven, lay on squares of hot toast, and cover with white sauce or

warmed-over gravy.