Stuffed Green Peppers - cooking recipe

Ingredients

4 green bell peppers
3 Tbsp. chopped onion
1/2 lb. ground beef
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
2 Tbsp. butter
1 c. hot, cooked rice
1/8 tsp. paprika
1 stewing chicken, cut into serving size pieces
1 medium size onion
1 (8 oz.) pkg. elbow macaroni
6 slices back bacon
1 tsp. salt
3 or 4 peppercorns
6 c. water
1 Tbsp. parsley flakes

Preparation

Trim fat from chicken; melt fat in large, heavy kettle or Dutch oven.
Brown chicken, a few serving size pieces at a time; drain on paper toweling.
Fry bacon lightly in same kettle; remove and set aside.
Pour off all fat.
Return browned chicken and bacon to kettle; add onion, salt, peppercorns and water.
Cover tightly; heat to boiling, then simmer 2 hours or until chicken is tender. (If much fat has cooked out, remove the kettle from heat; let stand 5 to 10 minutes, then skim off all fat.)
Reheat to boiling; stir in macaroni and parsley flakes.
Add 1 cup of water, if needed. Cook, uncovered, stirring occasionally, for 14 to 20 minutes or until macaroni is tender.
Season to taste with salt if needed.