Recipe - Stuffed Bell Peppers

STUFFED BEEF ROLLS
1 One half pound Ground beef
2 Eggs; slightly beaten
One half teaspoon Salt
1/8 teaspoon Pepper

STUFFING
One half cup Dry bread crumbs
2 tablespoon Finely chopped onion
One fourth teaspoon Sage
One fourth teaspoon Marjoram leaves
1/8 teaspoon Pepper
1/3 cup Chicken broth

GRAVY
1 pack (.87oz) brown gravy mix
1 cup Water

OVENROASTED POTATOES
6 md Baking potatoes; peeled, cut
into 1 1/2inch chunks
One fourth cup Margarine or butter; melted
One half teaspoon Salt
1/8 teaspoon Pepper
1 Garlic clove; minced

Recipe by: Pillsbury (Classic CookbooksCountry Baking & Cooking Classic
#105)

Heat oven to 375 degrees F. In large bowl, combine ground beef, eggs, salt
and pepper; mix well. In small bowl, combine all stuffing ingredients; set
aside.

Divide ground beef mixture into 6 portions. Between pieces of waxed paper,
press on ground beef portion into a 4inch square. Remove top piece of
waxed paper. Top with about 2 tablespoons stuffing and spread to within 1/2
inch of edges. Using waxed paper as a guide, roll up jellyroll fashion.
Seal seam and ends. Repeat with remaining portions. Place rolls seam side
down in 12x8inch (2quart) baking dish. Bake at
375 degrees F for 20 minutes.

Meanwhile, in small saucepan, combine gravy mix and water; bring to a boil,
stirring constantly. Reduce heat; simmer 1 minute, stirring constantly.
Pour gravy over beef rolls. Bake for an additional 20 to 25 minutes or
until thoroughly cooked. 6 servings.
OVENROASTED POTATOES: Heat oven to 375 degrees F. Place potatoes in 12x8
or 13x9inch baking dish. In small bowl, combine all remaining ingredients.
Pour margarine mixture over potatoes; toss to coat evenly. Bake at 375
degrees F. for 55 to 60 minutes or until crisp, lightly browned and tender,
stirring twice during baking. 6 servings.
Posted to TNT Recipes Digest, Vol 01, Nr 971 by swancreations@juno.com
(Phyllis E. Benitez) on Jan 28, 1998