Creole Stuffed Peppers

Ingredients

• 4 ears of corn
• 6 green peppers
• 4 tomatoes
• 1 small onion
• 1 tablespoon butter
• 6 green olives
• salt and pepper to taste

Method

1. 1

   Cut off tops and remove centers from peppers.

2. 2

   Put in hot water and cook slowly for one half hour.

3. 3

   Brown the onion in the butter, add the tomatoes and corn cut from the cob and let cook about 15 minutes.

4. 4

   Just before removing from the fire add the chopped olives and salt.

5. 5

   Stuff the peppers, cover with bread crumbs, dot with butter, bake in oven until the crumbs are well browned.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 28. The excerpt below is the record exactly as published.

Creole Stuffed Peppers 4 ears of corn 6 grfbn peppers 4 tomatoes 1 small onion 1 tablespoon butter 6 green olives salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.