Stuffed Peppers

Ingredients

• sweet peppers
• spaghetti, broken very fine

Method

1. 1

   Cut off tops of peppers and clean out seeds.

2. 2

   Cook with tops in salted water until tender.

3. 3

   Fill with cooked spaghetti or cold leftover spaghetti, chopped fine.

4. 4

   Fasten tops with a toothpick and bake for 10 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.

sweet peppers, remove the inside, and fill with canned corn, well salted. Replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavor to enumerate them, for the ingenious cook can multiply them without end. — Mrs. Amelia Edison. 4356 Berkeley Ave., Chicago, 111. FRIED PEPPERS.— Cut open lengthwise, and extract all seeds, and tough white fibre. Slice crosswise. Lay in cold salted water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter in a frying-pan, and saute the sliced peppers in this. Lay about broiled steak or chops. — Mrs. Geo. H. Harper, 6212 Ellis Ave.. Chicago, 111. 410 VEGETABLES PEPPERS WITH RICE.— Cut the stem end from sweet green peppers, remove the inside, fill with boiled rice, and chopped toma- to in equal proportions, and season well with pepper and salt. A, few chopped mushrooms, olives, or boiled eggs may be added to the filling. B-ake from 20 to 30 minutes, basting with butter and water. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. ESCALLOP OF PEPPERS AND CORN.— Cut enough sweet corn from the coib to make 3 cups. Take 2 or 3 sweet green peppers, and remove the insides, then slice them in very thin circles, and arrange a layer of the corn in a ^buttered baking dish, salt it, and then place some rings of the peppers, then another layer of the corn, and so on until the dish is filled, finishing the top with peppers. To a cup of cream or milk add 1 well-beaten egg and 2 tablespoons of melted butter; pour this over the whole and bake for ^ an hr. in a hot oven. Canned corn may be used, in which case less cream will be needed. — Mrs. Lee L, Lamping, 801 S. Kedzie Ave., Chicago, 111. STUFFED PEPPERS.— Cut off tops and clean out seeds. Cook it with their tops about 10 minutes, or until tender, in salted water. In fhe meantime cook spaghetti, broken very fine

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