Peppers Stuffed with Cheese

Ingredients

• 4 green peppers
• 2 tablespoons butter
• 1 1/2 cups grated cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped onion
• Paprika to taste
• 1/2 cup bread crumbs

Method

1. 1

   Cut off thin slice from stem end of peppers, remove seeds.

2. 2

   Parboil peppers 2 minutes in salted water, drain, and fill with mixture of remaining ingredients.

3. 3

   Put as much stuffing in each pepper as it will hold and cover top with grated cheese.

4. 4

   Place in a greased baking dish and bake about 20 minutes in moderate oven (350° F.), increasing the heat the last 5 minutes to brown the tops.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 199. The excerpt below is the record exactly as published.

PEPPERS STUFFED WITH CHEESE 4 green peppers 2 tablespoons butter 11% cups grated cheese 14 teaspoon salt 134 cups bread crumbs Vg teaspoon pepper 1 teaspoon chopped onion Paprika to taste

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