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Peppers Stuffed with Scrapple
Serving; 4
1/2 pound scrapple
butter
1 tsp chopped parsley
1 egg
1 cup fine whole-wheat bread crumbs
1 onion chopped
1/2 tsp paprika
6 green peppers
Fry the scrapple lightly in slices, in butter, and then mix the
scrapple, the drippings, the slightly beaten egg, onion, paprika,
parsley, and bread crumbs into a thick paste. Remove the ends and
stems of the peppers and stuff them with the mixture. Lay them on
their sides in a baking pan containing a little water and bake for
30 minutes, turning occasionally.
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Stuffed Peppers 23