Stuffed Green Peppers

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 4 green peppers
  • ΒΎ pound lean pork sausage
  • Β½ pound ground lean beef
  • 3 tablespoons finely chopped fresh basil or 1 tablespoon dried basil
  • 3 tablespoons finely chopped fresh sage or 1 tablespoon dried sage
  • 3 soda crackers, crushed
  • ΒΌ cup pine nuts
  • 1 clove garlic, crushed
  • 1 small onion, minced
  • 1 egg
  • 1 teaspoon arrowroot, approximately


Presoak a clay pot, top and bottom, in water for 15 minutes.

Top the peppers, then remove the seeds and whitish pulp. Combine all the remaining ingredients, except the arrowroot, and stuff the peppers. Place the stuffed peppers in the pot.

Cover the pot and place it in a cold oven. Set the oven temperature at 480 degrees. Cook for 50 minutes, then remove the pot from the oven and pour off the liquid into a saucepan. Skim off the fat and bring to a boil, then thicken with arrowroot.

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