Stuffed Peppers

Ingredients

• Eight bell-peppers
• one cup of bread crumbs
• one cup of cooked meat
• one onion
• one or two green peppers
• one tomato
• one tablespoon butter
• one teaspoon salt
• one teaspoon chopped parsley
• one egg

Method

1. 1

   Put the peppers in a hot oven until the skin becomes scorched and easy to remove.

2. 2

   Cut open on one side and remove the seeds and fibers, then fill.

3. 3

   For the filling: Put the onion and green peppers in the frying pan with the butter until the onion becomes a light brown; add the tomatoes and cook a little longer.

4. 4

   Mix the meat and bread crumbs with salt, pepper and parsley.

5. 5

   Put in the frying pan with the onion and heat through.

6. 6

   Fill the peppers; dip them in the beaten egg, roll in cracker crumbs and fry a golden brown in butter, or cook in the oven, basting often with melted butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 65. The excerpt below is the record exactly as published.

STUFFED peppers. Six large bell-peppers, even size, three cups bread crumbs, half cup finely chopped meat, three tomatos, butter, salt, pepper. With a sharp knife cut around the stems of the peppers, mak- ing little corns; remove the seeds and fill the shells with the mixture of bread crumbs and meat; moisten with the juice and pulp of tomatos and melted butter. Replace the stems and bake about twenty minutes. MRS. H. KlRCKHOFF. STUEEED PEPPERS. Eight bell-peppers, one cup of bread crumbs wet in a little milk or stock, one cup of cooked meat chopped fine, one onion cut fine, one or two green peppers cut fine, one tomato cut in small pieces, one tablespoon butter, one teaspoon salt, one tea- spoon chopped parsley, one egg

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