Spanish Peppers

Ingredients

• Remove seeds from 6 green peppers.
• Cut three cups corn (thin).
• Chop fine one onion and the tops of the peppers.
• 2 ripe tomatoes chopped fine.
• fry until yellow in butter,
• season with salt and pepper,

Method

1. 1

   Fry until yellow in butter, with 2 ripe tomatoes chopped fine; add corn and let get hot thru (add a little hamburg if you have it); place mixture in peppers after they have been brought to a boil in water.

2. 2

   Cover with cracker crumbs and bake in a pan with as small amount of water as possible.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 85. The excerpt below is the record exactly as published.

SPANISH PEPPERS. Remove seeds from 6 green peppers. Cut three cups corn (thin). Chop fine one onion and the tops of the peppers and fry until yellow in butter, with 2 ripe tomatoes chopped fine: season with salt and pepper,

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