Stove Top Stuffed Bell Peppers

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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)

Directions
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

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