Stuffed Green Peppers

Ingredients

• six medium-sized green peppers
• bread crumbs
• butter
• demi-glace

Method

1. 1

   Cut the tops off the green peppers and remove the stalks and seeds; parboil for five minutes and drain.

2. 2

   Fill the peppers with the same preparation as for tomatoes.

3. 3

   Sprinkle bread crumbs and butter on top; bake for twelve or fifteen minutes.

4. 4

   Put some demi-glace in the bottom of the dish and place the peppers on top.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 46. The excerpt below is the record exactly as published.

STUFFED GREEN PEPPERS^ Cut the tops off six medium-sized green peppers and remove the stalks and seeds; parboil for five minutes and drain. Fill the peppers with the same preparation as for tomatoes. Sprinkle bread crumbs and butter on top; bake for twelve or fifteen minutes. Put some demi-glace

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