Stuffed Peppers III
1 1/2 cps canned tomatoes or 6 ripe tomatoes, peeled
1 cp thick sour cream
8 green peppers
1/4 cp tomato juice
salt and p4epper
1 - Chop tomatoes.
2 - Add cream and tomato juice.
3 - Season to taste.
4 - Mix with cracker crumbs until mixture will hold its shape.
5 - Cut tops from peppers.
6 - Remove membranes and seeds.
7 - Stuff with tomato mixture.
8 - Bake in moderate oven (400 degrees) until pepper cases are tender. (
9 - If desired, peppers may be filled with a well seasoned cooked lima beans and corn.
10 - Cover with buttered crumbs.
11 - Brown in moderate oven (400 degrees F.)