dinner

Stuffed Peppers

Name: Stuffed Peppers
Ingredients: Cut peppers in half or cut a slice from the top.; Stuff with a creamed vegetable, e. g., celery or corn; or a mixture of bread crumbs, cold meats, vegetables and seasonings.

From Keep the war foods cooking, 1918

Egg plant, tomatoes, and other vegetables may be stuffed in the same way.

Presented as published in 1918. 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 Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 7. The excerpt below is the record exactly as published.

STUFFED PEPPERS. Cut peppers in half or cut a slice from the top. Remove seeds and parboil ten minutes. Stuff with a creamed vegetable, e. g., celery or corn, or a mixture of bread crumbs, cold meats, vegetables and sea- sonings

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