Stuffed Green Peppers

• 4 green bell peppers
• 3 Tbsp. chopped onion
• 1/2 lb. ground beef
• 1/2 tsp. salt
• 1/4 tsp. Worcestershire sauce
• 2 Tbsp. butter
• 1 c. hot, cooked rice
• 1/8 tsp. paprika
• 1 stewing chicken, cut into serving size pieces
• 1 medium size onion
• 1 (8 oz.) pkg. elbow macaroni
• 6 slices back bacon
• 1 tsp. salt
• 3 or 4 peppercorns
• 6 c. water
• 1 Tbsp. parsley flakes

1. Trim fat from chicken; melt fat in large, heavy kettle or Dutch oven.
2. Brown chicken, a few serving size pieces at a time; drain on paper toweling.
3. Fry bacon lightly in same kettle; remove and set aside.
4. Pour off all fat.
5. Return browned chicken and bacon to kettle; add onion, salt, peppercorns and water.
6. Cover tightly; heat to boiling, then simmer 2 hours or until chicken is tender. (If much fat has cooked out, remove the kettle from heat; let stand 5 to 10 minutes, then skim off all fat.)
7. Reheat to boiling; stir in macaroni and parsley flakes.
8. Add 1 cup of water, if needed. Cook, uncovered, stirring occasionally, for 14 to 20 minutes or until macaroni is tender.
9. Season to taste with salt if needed.

green bell peppers, onion, ground beef, salt, worcestershire sauce, butter, rice, paprika, stewing chicken, onion, elbow macaroni, back bacon, salt, peppercorns, water, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620958 (may not work)