Stuffed Green Peppers

Trim fat from chicken; melt fat in large, heavy kettle or Dutch oven.

Brown chicken, a few serving size pieces at a time; drain on paper toweling.

Fry bacon lightly in same kettle; remove and set aside.

Pour off all fat.

Return browned chicken and bacon to kettle; add onion, salt, peppercorns and water.

Cover tightly; heat to boiling, then simmer 2 hours or until chicken is tender. (If much fat has cooked out, remove the kettle from heat; let stand 5 to 10 minutes, then skim off all fat.)

Reheat to boiling; stir in macaroni and parsley flakes.

Add 1 cup of water, if needed. Cook, uncovered, stirring occasionally, for 14 to 20 minutes or until macaroni is tender.

Season to taste with salt if needed.