Scrappled Baked Pepper
1 lb. good quality scrapple
6 tbsp. butter
1 finely chopped onion
2 eggs, slightly beaten
1/2 tsp. paprika
1 tsp. parsley flakes
1 c. Italian bread crumbs
1/8 - 1/4 c. milk
4 - 6 green peppers
1/2 tsp. salt
1/4 tsp. pepper
non stick cooking spray
Cut tops off peppers and remove seeds. Rinse out. Finely dice the tops and mix
with the onion. Set aside. Slice scrapple and fry lightly in 5 tbsp. butter. Do
NOT drain, but put in a bowl. Saute onion/pepper in drippings left from the
scrapple. Mix the scrapple, onion and pepper tops with drippings, the eggs,
paprika, parsley, bread crumbs and a little of the milk into a thick paste, but
not too dry. Add the additional milk a little at a time if needed and salt and
pepper to taste. Stuff peppers with scrapple mixture. Dot with remaining butter.
Spray appropriate sized pan with cooking spray. Lay stuffed peppers in pan, add
a coating of water in bottom of pan, cover; and bake at 350 for 30 minutes.
Remove cover. Broil tops to brown for a few minutes. Makes 4 to 6 servings.