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Stuffed peppers
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| 6-8- a million green peppers Left over beef roast (chuck shoulder pot roast) | |
| 1 can | tomato sauce |
| Bread crumbs | |
| Small | onion diced |
| 2 tbs | kitchen bouquet |
| 2 tbs | worcestershire sauce |
| 6-8 | potatoes peeled and cooked and diced |
Cut peppers in half. Remove seeds. Put into boiling water and parboil three minutes. Remove from water and set aside. Combine potato, onion, meat (cubes) salt, pepper, kitchen bouquet, w. Sauce. Add two cups water and cook five minutes with slotted spoon fill peppers. Spoon tomato sauce on top and sprinkle with bread crumbs. Dot with butter. Bake at 350 for one hour. Put a little water in bottom so they don't stick.
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