Stove Top Stuffed Bell Peppers

Stove Top Stuffed Bell Peppers 4 -5 medium bell peppers 1 lb ground beef, browned 1/4 cup chopped onion, fine 1 cup breadcrumbs 1/4-1/2 teaspoon prepared horseradish 1/2 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons catsup 1 egg, beaten 1/4 cup milk 1 quart tomato juice Cheese slices (optional) Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it’s limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture. Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 or until minutes pepper are soft. I like to add a slice of cheese to each and pop them under the broiler til it’s browned