Stuffed Bell Peppers

This is my Mom’s (Betty Brumley) recipe. The aroma of this while it is cooking is wonderful. Mother always served this with a good ole pot of red beans and cornbread. Just thinking about it makes my mouth water! (Carolyn Hillje)

Cook 6 bell peppers in boiling salted water for 5 minutes. Drain well. In skillet combine 1 T. oil, 2 T. minced onion (more if desired), 1 lb. ground beef. Cook until meat is brown.

Remove from heat and add:

3 fresh tomatoes, chopped

¼ t. pepper

1 ½ t. salt

2 t. prepared mustard

1 c. soft bread crumbs

Mix well. Fill peppers with mixture. Dot tops with butter. Place bell peppers in a casserole dish and add 1 cup of water in the dish. Bake at 375º for 35 minutes.