Stuffed Peppers
From The Williamston cook book, 1950
Any left-over meat can be substituted for the nuts. Tomatoes and rice make an excellent filling for peppers.
Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 48. The excerpt below is the record exactly as published.
STUFFED PEPPERS 6 green peppers 1 tsp. melted fat 14 cup chopped nut meats Wg tsp. pepper 1 large onion 1% cup bread crumbs 1 tsp. salt % cup milk
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