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Home » Entrees, Farm to Kitchen

Martha Porter’s Stuffed Peppers

By Jen Risley (August 25, 2013)

“Porter’s Perfect Peppers of Penacook for Pizza Places that are Perfectly Polished” is Cooperative Extension Professor Emeritus John Porter’s summer business. Wife Martha developed this quick recipe to use what he does not sell. peppers

Porter’s Perfect Peppers
1 pound hamburger meat, cooked and drained of fat
2 cups favorite spaghetti sauce
1 1/2 cups favorite stuffing mix
8 large peppers, washed and cored
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Parboil the peppers for 5-10 minutes or until barely tender. Add spaghetti sauce to the hamburger meat and blend in the stuffing mix and stir until the juice from the meat and sauce has been absorbed by the stuffing so that it becomes soft. Fill the peppers with the prepared stuffing and top with cheese. Bake 30-40 minutes

NOTE: To stock up for quick winter meals, fill uncooked peppers with the stuffing mix and freeze. To bake, place peppers directly from the freezer into a preheated 350 degree oven and bake for 60 minutes. To freeze the peppers that have been parboiled, defrost before baking unless using the microwave.

Source: New Hampshire From Farm to Kitchen by Helen Brody

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