PEPPERS STUFFED WITH SCRAPPLE

[chief_cook2]

(6 servings)

1 1/2 lbs Scrapple 6 large green peppers

3 tbsp. chopped onion

1 c. cheese sauce

Cube and soften scrapple over low heat. Add onion. Cut thin slice from stem end of peppers. Remove seeds and plunge in boiling water 5 minutes. Drain and stuff with scrapple. Set peppers in muffin pans. Bake in moderate oven (350 deg. F.) 25 to 30 minutes. Top with cheese sauce.

Serving suggestion: Fluffy buttered rice and honeyed carrots are tood addition to the meal. Stuff peppers with cooked sausage and rice for another delicious meal.

[carnation037]

I've had this and thought it was good. Of course, you need to like scrapple and peppers to begin with.

Scrapple Stuffed Peppers

1 lb. good quality scrapple, (one that has a lot of pieces of meat in it, very little of the cornmeal as an additive)
6 tbsp. butter
1 finely chopped onion
2 eggs, slightly beaten
1/2 tsp. paprika
1 tsp. parsley flakes
1 c. Italian bread crumbs
1/8 - 1/4 c. milk
4 - 6 green peppers
1/2 tsp. salt
1/4 tsp. pepper
non stick cooking spray

Cut tops off peppers and remove seeds. Rinse out.
Finely dice the tops and mix with the onion. Set aside. Slice scrapple and fry lightly in 5 tbsp. butter. Do NOT drain, but put in a bowl.
Saute onion/pepper in drippings left from the scrapple.
Mix the scrapple, onion and pepper tops with drippings, the eggs, paprika, parsley, bread crumbs and a little of the milk into a thick paste, but not too dry.
Add the additional milk a little at a time if needed and salt and pepper to taste.
Stuff peppers with scrapple mixture.
Dot with remaining butter.
Spray appropriate sized pan with cooking spray.
Lay stuffed peppers in pan, add a coating of water in bottom of pan, cover; and bake at 350 for 30 minutes.
Remove cover. Broil tops to brown for a few minutes.
Makes 4 to 6 servings.