Marcia Laun Recipe Collection
Spicy Stuffed Peppers

1/2 c. catsup
1/2 c. water
2 Tbs. Worcestershire sauce (1 Tbs. for sauce, 1 Tbs. for meat)
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. brown sugar
2 Tbs. butter
3 or 4 bell peppers
1 1/2 lbs. ground beef (or ground stew meat)
1 egg
2/3 c. cracker crumbs
1 tsp seasoned salt
1 tsp. dried parsley flakes
1 medium onion, sliced

Combine catsup, 1/2 c. water, 1 Tbs. worcestershire sauce, salt, pepper, sugar and butter; boil until sugar and butter melt. Cut green peppers in half; clean and boil 5 minutes. Mix meat, egg, crumbs, seasoned salt, remaining worcestershire sauce, parsley and 1/3 of the sauce. Stuff pepper halves; place in 9-inch baking dish. Bake, covered, at 350 degreees for 45 minutes. Simmer remaining sauce with onions until onions are tender. Pour sauce over peppers. Bake, uncovered, 15 minutes. 6 - 8 servings.

Recipe Contributed by 1968 Federated Women's Clubs Cookbook (Anne Laun was a member)