Stuffed Peppers

Ingredients

• peppers of uniform size
• half a cup of rice
• three large tomatoes
• two tablespoonfuls of olive oil or melted butter
• salt to season

Method

1. 1

   Wash rice, cover with boiling water, and cook for ten minutes.

2. 2

   Drain and mix with peeled, seeded, and chopped tomatoes, oil, and salt.

3. 3

   Fill peppers, sprinkle with crumbs, oil outside, and set in a buttered bag.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 42. The excerpt below is the record exactly as published.

salt to season, a little sprig of green mint and a half cupful of water. Seal and cook twenty-five STANDARD PAPER BAG COOKERY 05 minutes. Slit open the bag, pour its contents into a hot dish, season well with butter and serve. Stuffed Peppers. — In preparing peppers for stuffing, select those of uniform size, wash and plunge in boiling water for about ten minutes; then drop into cold water to keep them green; cut off the stem ends and scoop out the seeds and inside of the peppers; fill with any of the following stuffings or a combination of your own de- vising. Stuffing No. 1. Wash half a cup of rice; cover with boiling water and cook rapidly for ten minutes; then turn into a sieve to drain. Peel three large tomatoes, re- moving the seeds and cutting the pulp in small pieces. When fresh tomatoes are out of season, their equivalent in canned may be used. Mix the rice and tomatoes to- gether; add two tablespoonfuls of olive oil or melted butter

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