Stubbed Green Peppers

Ingredients

• ten or a dozen large green peppers
• any kind of minced cold meat
• an equal quantity of stale bread
• salt
• as much cold gravy as the dish will hold

Method

1. 1

   Wash ten or a dozen large green peppers; put them into boiling water, and boil for five minutes.

2. 2

   Then take them from the water and remove the skins by rubbing with a wet cloth.

3. 3

   Cut off the stem ends, remove the seeds with a large spoon, and stuff the peppers with any kind of minced cold meat, mixed with an equal quantity of stale bread moistened with cold water, and properly seasoned with salt.

4. 4

   Replace the stems, set the peppers in a deep earthen dish or plate, pour in as much cold gravy as the dish will hold, and bake them in a moderate oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 65. The excerpt below is the record exactly as published.

STUBBED GREEN PEPPERS. Wash ten or a dozen large green peppers; put them into boiling water, and boil for five minutes. Then take them from the water and remove the skins by rubbing with a wet VEGETABLES. 105 cloth. Cut off the stem ends, remove the seeds with a large spoon, and stuff the peppers with any kind of minced cold meat, mixed with an equal quantity of stale bread moistened with cold water, and properly seasoned with salt. Replace the stems, set the peppers in a deep earthen dish or plate, pour in as much cold gravy as the dish will hold

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