Cornbread-Stuffed Bell Peppers - cooking recipe

Ingredients

1 lb ground beef
2 tablespoons bacon drippings or 2 tablespoons margarine
1 medium onion, chopped
1/2 cup chopped scallion
1 celery rib, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (8 1/2 ounce) package cornbread mix, prepared and baked according to package directions cooled and crumbled
1/2 cup grated cheddar cheese (optional)
6 medium blanched bell peppers
1 egg, beaten
1 (8 ounce) can tomato sauce
1 cup water

Preparation

Brown the meat in the bacon drippings.
Add the onion, scallions, celery, salt and pepper.
Cook until done.
Remove from the heat.
Add the crumbled cornbread and cheese.
Stir in the egg.
Mix well.
Fill the peppers with the stuffing.
Place in a baking dish.
Combine the tomato sauce and water and pour the mixture over the stuffed peppers.
Bake uncovered, until the peppers are done about 1 hour covered and 15 minutes uncovered to brown.