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Meat and Potato Stuffed Peppers

6 lg Bell peppers
3/4 lb Lean ground beef
3/4 lb Ground pork -- * see note
1 Onion -- chopped
4 Potatoes -- cooked, diced
2 ts Angostura bitters
2 c Cheddar cheese, shredded -- (8 oz.)
1 1/2 c Milk
Salt -- to taste
Pepper -- to taste
Tomato sauce -- optional


* Use more or less of the meats, or omit if you prefer.


Have a large pot of water boiling. Slice top from peppers, remove seeds, and drop into boiling water. Boil 5 minutes, remove and invert to drain and cool.


Mix the beef, pork, onion, potatoes, Angostura bitters, cheese and milk together. Season with salt and pepper.


Stuff peppers with meat mixture. Place peppers in a shallow baking pan, add water until 1-inch deep. Bake in preheated 350-degree oven for 1 hour. Serve as is or with heated tomato sauce, especially sauce with herbs added.


NOTES: A different version of stuffed peppers. This combines beef and pork along with potatoes instead of the usual rice. Angostura aromatic bitters add a distinctive taste





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