Frank'S Old New Orleans Gourmet Stuffed Bell Peppers

• 6 medium-size bell peppers
• 1 stick margarine
• 1 c. finely chopped onions
• 2/3 c. sliced green onions
• 3 cloves fresh minced garlic
• 1/2 c. finely chopped celery
• 1 c. finely chopped bell pepper
• 1 diced medium tomato
• 1/4 c. finely minced parsley
• 1 lb. extra lean ground beef
• 1 lb. extra lean ground pork
• 1/2 c. whole milk
• 1 small can V-8 juice
• 1/4 c. Madeira wine
• 1 tsp. Worcestershire sauce
• 2 whole well-beaten eggs
• 4 c. French bread stuffing mix
• 1/2 c. mixed Monterey Jack and Colby cheese
• 1 tsp. black pepper
• 1/4 c. buttered bread crumbs

1. First, cut the tops off the bell peppers, remove the seeds and wash them well inside and out.
2. Then place them into lightly salted boiling water and cook them until they just begin to wilt slightly.
3. Do not overcook!

bell peppers, margarine, onions, green onions, garlic, celery, bell pepper, tomato, parsley, extra lean ground beef, extra lean ground pork, milk, madeira wine, worcestershire sauce, eggs, bread stuffing mix, mixed monterey, black pepper, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396405 (may not work)