Stuffed Green Peppers

Ingredients

• 6 fresh green peppers
• 1/2 ounce butter
• 2 tablespoonfuls fine-chopped onion
• 4 ounces sausage meat or fine-chopped veal
• 2 tablespoonfuls fine-chopped mushrooms
• 1 fine-chopped tomato
• 3 tablespoonfuls fresh-grated bread crumbs
• 1 tablespoonful milk

Method

1. 1

   Pat green peppers in hot fat for 2 minutes, remove skin, cut a round piece off the bottom, remove inside, and fill with forcemeat made from butter, onion, sausage meat, mushrooms, tomato, pepper, and salt.

2. 2

   Stir and cook for 3 minutes, then add bread crumbs and milk.

3. 3

   Fill peppers, place in a buttered pan, cover with buttered paper, and bake for about 20 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 317. The excerpt below is the record exactly as published.

1 ounce butter over the fire, add 1 gill fine-chopped onion, cook 3 minutes ; add Y^ fine-chopped green pepper without the seeds, 6 fine-chopped mushrooms, Ys giU fine-chopped cooked ham, and 1 even teaspoonf ul salt, cover and cook 5 minutes without browning. Put the tomatoes in a buttered dish ; add the sauce from the saucepan, sprinkle over 3 tablespoonfuls grated cheese and 1 tablespoonful grated bread, also a little melted butter, and bake till light brown, then serve in the same dish. The cheese may be omitted if not liked. Canned Tomatoes^ Stewed.— Open a can of tomatoes, pour them into a saucepan, add 1 teaspoonful salt, Yt ^^^^ teaspoonfnl pepper, Ys tablespoonful butter, and 1 tablespoonful sugar, cook 15 minutes ; if too thin mix 1 teaspoonful cornstarch with a little cold water, add it to the tomatoes, cook 5 minutes ; then serve. Tomato Toast. — Toast 8 small slices of bread, butter them on one side, lay the toast on a hot dish with the buttered side up. Stew a can of tomatoes as in foregoing recipe (omitting the corn- starch) ; pour the tomatoes over the toast, and serve. Another way is to lay on each piece of toast a thin slice of broiled or fried bacon, and pour the tomatoes over it. «r Tomato Salad. — See my book Desserts and Salads, recipe 883. Stuffed Green Peppers. — Pat 6 fresh green peppers in hot fat to remain 2 minutes ; take them from the fat, remove the skin, cut a round piece off the bottom, remove the inside, and fill with the following forcemeat : Place a small saucepan with Ys ounce but- ter over the fire, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes ; then add 4 ounces sausage meat or fine-chopped veal, 2 tablespoonfuls fine-chopped mushrooms, 1 fine-chopped tomato, season with pepper and salt, stir and cook 3 minutes ; remove from the fire ; add 3 tablespoonfuls fresh-grated bread crumbs and 1 ta- blespoonful milk

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