dinner
Stuffed Green Peppers
From Delta Gamma cook book, 1922
Serves 2
Serve with mustard sauce.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delta Gamma cook book (1922), page 22. The excerpt below is the record exactly as published.
Stuffed Green Peppers Cut off stem end of seven green peppers, remove seeds and parboil ten minutes in one quart boiling water, to which has been added one- eighth teaspoon soda. To one-half cup boiled rice add one-half cup highly seasoned tomato puree and let stand on back of range until rice has absorbed tomato ; then add one-half cup cold, cooked chicken or veal, cut in small cubes, and season with salt and paprika. Fill peppers with mixture, cover tops with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.