Egyptian Stuffed Peppers.

Just 4 u

Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned,
and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the stuffed
peppers in a baking−pan with a little hot water; sprinkle with bits of butter and let bake three−quarters of an
hour. Serve. Garnish with cucumber salad.