2 Tablespoons finely cut onion
1 1/2 teaspoons shortening (I usually omit this and use grease from hamburger)
3 Tablespoons finely cute celery
1 Cup Ry-Krisp crumbs (6 wafers)
1/3 Cup drained canned tomatoes (Fresh ones may be used)
3/4 lb. lean ground beef
1/2 teaspoon salt
Dash of Pepper
Remove tops and seeds from peppers. Cover with boiling water; cook for 5 minutes. -- Drain.
Brown mean which is broken up in small crumbles in hot shortening.
Add Onion, celery, crumbs, tomatoes, Salt, & Pepper.
Stuff peppers with meat mixture.
Stand peppers upright in baking dish containing an inch of hot water.
Cover and Bake in moderately slow oven (350 degrees) for 1 hour.
Serves 4.
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