Stuffed Peppers

Ingredients

• 6 peppers
• One-half cup minced chicken, lamb or veal
• 1/2 cup of tomato
• 1/2 cup of crumbs
• 1/2 cup of stock
• 1/2 teaspoon of salt
• 1/4 teaspoon of onion salt
• large pinch of pepper

Method

1. 1

   Cut stem ends from the peppers, remove seeds, and boil in cold water.

2. 2

   Drain and simmer until tender.

3. 3

   Fill with the mixture of minced meat, tomato, crumbs, stock, salt, onion salt, and pepper.

4. 4

   Bake for 15 minutes.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 24. The excerpt below is the record exactly as published.

Stuffed Peppers. Cut stem ends from 6 peppers. Remove seeds, put in cold water and bring to a boil. Drain them, put again into cold water and simmer until tender. Drain again, and fill with either of the following mixtures: Filling 1. One-half cup minced chicken, lamb or veal, J/2 cup of tomato, }/2 cup of crumbs, j/2 cup of stock, I/2 tea- spoon of salt, J4 teaspoon of onion salt, large pinch of pepper; cook until well mixed. Fill peppers and bake 15 minutes; put on tops, and serve. Filling 2, One cup green corn, 1 cup tomato, I/2 cup of crumbs

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