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Stuffed Green Peppers

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2 cups cooked chicken
1 cup cooked rice
1 tablespoon butter
2 eggs beaten
1/8 teaspoon salt
1/8 teaspoon pepper
6 green peppers


Cut thin slice from stem end of peppers, remove seeds. Parboil in boiling salted water uncovered about 10 minutes. Drain. Cool. Blend chopped chicken, rice, beaten eggs, and seasoning and fill peppers. Add few bread crumbs and little melted butter on top. Bake in 350 degree F. oven about 35 minutes. Well seasoned canned corn may be substituted for rice and chicken.

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