Stuffed Peppers

Ingredients

• eight good-sized peppers
• a pint of fine-chopped cooked meat
• half a pint of grated stale bread
• half a pint of water or stock
• two level teaspoonfuls of salt
• one-fifth of a teaspoonful of pepper
• half a teaspoonful of summer savory
• half a teaspoonful of thyme
• half a teaspoonful of sage
• three table-spoonfuls of dried bread crumbs
• three table-spoonfuls of butter

Method

1. 1

   Cut a slice from the stem end of each pepper and remove seeds.

2. 2

   Simmer in boiling water for 15 minutes.

3. 3

   Mix all ingredients except 1 tablespoon of butter and dried crumbs.

4. 4

   Fill peppers with mixture, sprinkle with crumbs, dot with remaining butter, and bake in a hot oven for 15 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 274. The excerpt below is the record exactly as published.

Stuffed Peppers. A vegetable that is coming into much favor is the green Spanish sweet pepper. It is usually served stuffed, and in a course with meats. For eight good-sized peppers take a pint of fine-chopped cooked meat, half a pint of grated stale bread, half a pint of water or stock, two level teaspoonfuls of salt, one-fifth of a teaspoonful of pepper, half a teaspoonful each of summer savory, thyme, and sage, three table-spoonfuls of dried bread crumbs, and three table-spoonfuls of butter. Cut a thin slice from the stem end of each pepper, and then remove the seeds. When all have been treated in this way, put them in a stew-pan, cover with boiling water, and set where they will simmer for a quarter of an hour. Meanwhile mix all the ingredients except one table- spoonful of the butter and the dried crumbs. When the peppers have been cooked for fifteen minutes, drain them, and fill them with the dressing. Sprinkle the tops with the crumbs, and dot with the remainder of the butter. Place in a pan, and bake in a hot oven for fifteen minutes. Serve very hot. The ends that are cut off may be boiled with the pep- pers, and put in their original positions after the peppers are stuffed. In this case the crumbs and butter need not be used. * Fried Egg-plant. Cut an egg-plant in slices about half an inch thick. Pare these, and lay them in a deep, flat dish, and pour upon them a quart of boiling water, to which has been 526 MISS PARLOA'S KITCHEN COMPANION. added a table-spoonful of salt. After the slices have stood for an hour in the water, drain and pepper them ; then dip them into beaten egg and bread crumbs, and fry in boiling fat for eight minutes. Serve immediately. * Stuffed Egg-plant. Of course, an egg-plant is needed ; and the other things used are : a pint of grated bread crumbs, an egg, two table-spoonfuls of butter, one teaspoonful of salt, a quarter of a teaspoonful of pepper, half a teaspoonful of cho

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