A JOLLY GOOD MORNIN’ TO Y’ALL!

It is another fine, fine day.

So for today I wish to share with you kind folks another of Old Man Jack’s Recipes. This time it’s for some good ol’ Stuffed Bell Peppers.

Old Man Jack’s Spicy Stuffed Peppers

WHAT’S IN IT…

3 Large Green Bell Peppers

3 Large Yellow Bell Peppers

3 Large Red Bell Peppers

3 Medium-sized Potatoes (grated)

Half a Cup of Finely-chopped Onions

¼ Cup of Finely-chopped Garlic

¼ Cup of Finely-chopped Parsley

Half a Cup of Bits of Home-made Smoked Ham

3 Hard-boiled Eggs (chopped)

Finely Chopped Red Chilies (according to personal

3 Teaspoons-full of Freshly Ground Peppercorn

Half a Stick of Butter

Half a Cup of Grated Cheddar and Mozzarella Cheese

A Cup of Mayonnaise

3 Teaspoons-full of Salt

1 Teaspoon-full of White Sugar

4 Teaspoons-full Worcestershire Sauce

OLD JACK’S WAY…

Fry Grated Taters in Butter in a deep fry-pan. When the taters are almost golden, saute with the Garlic and them Onions until cooked—NOT BURNED. Set aside to cool. Once the Taters, Garlic and Onions have cooled—in the same fry-pan—ADD IN all the Dry Ingredients INCLUDING the Mayonnaise and Worcestershire Sauce. MIX EVERYTHING WELL with a Salad Spoon or anything similar to-. Slice THE TOP PART of the Peppers then SEED them. NOTE1: JUST KEEP THE TOPS OF THE PEPPERS TO COVER THEM WITH ONCE DONE STUFFING. Then start filling them Peppers with that beautiful blend of ingredients and COVER them with the TOPS. NOTE2: For some additional creative and colorful fun, you may mix the tops around (ie. Red Pepper topped with Yellow Pepper Top, Green Pepper topped with Red Pepper Top, etc.) Then WRAP IN FOIL.

Pre-heat oven to 400 degrees Celsius. Then BAKE them wonderful Peppers for 15 to 20 minutes. SERVE AND ENJOY!

This would be one fine and mighty SIDE DISH to any BEEF, CHICKEN, PORK or FISH Main Course.

This is Our Kind of Country,

May y’all be Safe and Well and…

“MAY THE LORD GOD ALMIGHTY BLESS US ALL AND SET US FREE!”

PS. Since Old Jack’s Drive got corrupted, I just borrowed the photo. Thanks!