Stuffed Green Peppers
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 The Fredericksburg home kitchen cook book (1921), page 9. The excerpt below is the record exactly as published.
Stuffed Green Peppers. Cut off tops of sweet green peppers, remove seeds. Take equal parts of cold chopped meat and slightly moistened bread crumbs. Season with finely chopped tomato, add salt and pepper to taste as well as a generous piece of butter
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