Fillet Green Peppers

Ingredients

• twelve large green peppers
• two pounds porterhouse steak
• one onion
• salt to taste
• two tomatoes
• two tablespoons sugar
• one tablespoon butter
• one cup raisins
• two eggs
• red pepper to taste

Method

1. 1

   Remove seeds from peppers and wash.

2. 2

   Cook steak until done, reserving stock.

3. 3

   Chop steak, tomatoes, onion, and mix with stock, sugar, butter, raisins, eggs, and seasonings.

4. 4

   Stuff peppers with mixture, fry in butter until browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 6. The excerpt below is the record exactly as published.

FILLET GREEN PEPPERS. Mrs. A. R. iSlernitzauer, 462 North Fremont ave- nue, Los Angeles. — Take twelve large green peppers, remove seeds, wash well. For filling take two pounds porterhouse steak, one onion and salt. " Cook until done or until you have one cup of stock with the meat. Take the stock and meat, put in chopping bowl two tomatoes, one onicn, two tablespoons sugar, one tablespoon butter, one cup raisins, two eggs, red pepper and salt to taste

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