Title: Meat and Potato Stuffed Peppers
Categories: Pork Vegetable Beef
Yield: 6 Servings

6		Large bell peppers
3/4	lb	Lean ground beef
3/4	lb	Ground pork; * see note
1		Onion; chopped
4		Potatoes; cooked, diced
2	ts	Angostura bitters
2	c	Cheddar cheese, shredded; 8 ozs
1 1/2	c	Milk
		Salt; to taste
		Pepper; to taste
		Tomato sauce; optional

Recipe by: Jo Anne Merrill Preparation Time: 1:10 * Use more or less of the meats, or omit if you prefer.

1. Have a large pot of water boiling. Slice top from peppers, remove seeds, and drop into boiling water. Boil 5 minutes, remove and invert to drain and cool. 2. Mix the beef, pork, onion, potatoes, Angostura bitters, cheese and milk together. Season with salt and pepper. 3. Stuff peppers with meat mixture. Place peppers in a shallow baking pan, add water until 1-inch deep. Bake in preheated 350-degree oven for 1 hour. Serve as is or with heated tomato sauce, especially sauce with herbs added.

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