Mushroom-Stuffed Peppers

Ingredients

4 green peppers
4 slices French bread
1 cup beef stock
8 ounces mushroom stems
1 cup Roberts Butter
1 medium onion, minced
1/4 cup ripe olives, chopped
dash salt
dash cayenne
1/2 cup buttered bread crumbs

Preparation

Cut peppers in half, discarding seeds, stems and white parts. Wash peppers. Drop into boiling, salted water and boil about 5 minutes. Remove from water, invert to drain and set aside. Soak French bread in beef stock. Saute mushroom stems in butter. Remove bread from stock, squeezing out excess moisture. Mix French bread, mushrooms, onion, olives, salt and cayenne together until well-blended. Moisten with beef stock if too dry. Fill peppers with the mixture; sprinkle with buttered bread crumbs. Bake at 350° for 20 to 30 minutes.

Yield: 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.