Stuffed Peppers

• 2 eggs, slightly beaten
• 1 c. milk
• 1 1/3 c. soft bread crumbs
• 2 tsp. salt
• 1/4 tsp. rubbed sage
• 1/4 c. raisins
• 2 lb. ground chuck
• 1/2 c. chopped onion
• 1/4 c. oil
• 12 medium green peppers
• 6 (8 oz.) cans tomato sauce
• 1 tsp. garlic salt
• 1 tsp. oregano leaves
• 1 tsp. basil leaves
• 1/4 to 1/2 tsp. pepper
• 1/2 tsp. celery salt

1. Mix together the eggs, milk, bread crumbs, 2 teaspoons salt, pepper, celery salt, sage and raisins; let stand 5 minutes.
2. Add meat and mix.
3. In large pan, saute onion in oil until crisp-tender.
4. Mix remaining ingredients.
5. Stuff cored and halved peppers.
6. Place in sealed freezer bags for freezing.

eggs, milk, bread crumbs, salt, sage, raisins, ground chuck, onion, oil, green peppers, tomato sauce, garlic salt, oregano, basil, pepper, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333274 (may not work)