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Stuffed Green Peppers
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Minced pepper is an improvement to any kind of minced meat or hash.
Presented as published in 1907. 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
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (21 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Total Fat0 g
Sodium0 mg
Potassium6.1 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C3.7 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Water3.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 34. The excerpt below is the record exactly as published.
STUFFED GREEN PEPPERS. Miss Irma Jewell. Take large green peppers, wash, cut off stem end and remove seeds. Chop fine scraps of cold meats, add pepper seeds, bread crumbs, rice or macaroni, which has been previously cooked, pepper and salt. Mix well together and moisten with canned or fresh tomatoes. Stuff peppers with the mixture, adding a small cube of cheese to each pep
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