Paul Pruhomme Stuffed Peppers

• Seasoning:
• 2 bay leaves
• 1 T salt
• 1 T cayenne
• 1 tsp blk pepper
• 1/2 tsp white pepper
• 1/2 tsp ground cumin
• 1/2 tsp nutmeg
• (8 1/2 tsp per recipe)
• Peppers:
• 4 T unsalted pepper
• 3/4 C chpd onion
• 1/2 C chpd celery
• 1/2 C chpd green bell pepper
• 2 tsp minced garlic
• 1 T tabasco
• 1 T Worcestershire
• 1/2 C evaporated milk
• 1/2 C catsup
• 1 lb ground beef
• 1 lb ground veal
• 1 lb ground pork
• 2 eggs, beaten
• 1 C breadcrumbs
• Poblano peppers
• 2 can diced tomatoes

1. Melt butter and sautA vegetables until soft.
2. Add seasoning and cook. Add sauces, milk & catsup. Cook 2 min.
3. Mix meats without smashing...keep fluffy... and add eggs and vegetables. Mix. Remove bay leaves and add breadcrumbs. Stuff peppers (cut in half lengthwise) and put in baking dish. Pour diced tomatoes over peppers. Bake 45 min at 350

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Taken from www.epicurious.com/recipes/member/views/paul-pruhomme-stuffed-peppers-58388542 (may not work)