More Stuffed Peppers

The last time I posted stuffed peppers I didn't post the recipe.  Here is what you need to make these delicious stuffed peppers.

Ingredients:
5 to 6 Large Pepper (Multi color or not)
1 1/2 lbs of Ground Meat of some kind. (Experiment.  I usually use chicken or turkey but beef or pork are a wonderful variation and there are subtle differences in taste from one to the other.)
2 Cups Cooked Rice (White or Brown)
1 Cup Panko Bread Crumbs
3 Large Eggs
1 Large Minced Shallots
1 Small Jar Chopped Pimentos
3 Ozs Tomato Paste
2 Tbls Dijon Mustard
1 Tbls Worchestershire
1 tsp Salt
1 tsp Tobasco
1 tsp Dried Thyme
1 tsp Dried Parsley
1/2 tsp Ground Black Pepper

32 Ozs Tomato Juice

Preheat the oven to 350 degrees and place the rack in the middle.

In a large stainless steel bowl mix together all the ingredients except the tomato juice.  The tomato juice will be poured over the peppers.  Cut the peppers in half long ways and take out the seeds.  Lay one half of the pepper halves in a deep baking dish.  Put a heaping mound of the stuffing on the pepper half.  Place the other pepper half on top of each mound.  Pour the tomato juice over the peppers and fill the baking dish to within 1 inch from the top.  Salt and pepper the top of the peppers.

Put the baking dish in the oven and cook for 1 hour and 15 minutes.  The peppers should be browned on the top and bubbling.

Serve the peppers and break apart.  Pour the tomato juice sauce over the peppers.  Enjoy!!!!