Stuffed and Baked Green Peppers

Ingredients

• half-a-dozen large green Peppers
• any kind of minced cold meat
• an equal quantity of stale bread
• seasoned with salt
• as much cold gravy as the dish will hold

Method

1. 1

   Boil Peppers for five minutes, rub off skins, cut off stems, remove seeds, stuff with meat and bread mixture, replace stems, pour in gravy, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 123. The excerpt below is the record exactly as published.

Stuffed and Baked Green Peppers. — Wash half-a-dozen large green Peppers, put them into boiling water, and boil for five minutes ; take them from the water, and rub off the skins with a wet cloth. Cut off the stem ends, remove the seeds with a small spoon, and stuff the Peppers with any kind of minced cold meat, mixed with an equal quantity of stale bread softened with cold water, and seasoned with salt. Eeplace the stems, set the Peppers in a deep earthern plate or dish, pour in as much cold gravy as the dish will hold

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