Stuffed Peppers

Ingredients

• Take 3 green peppers
• Take 1 oz. of butter
• chop up a few shallots
• add a few chopped mushrooms
• Season with tomato purée
• thickened with bread crumbs

Method

1. 1

   Wash the peppers, then put them in hot grease and blanch until tender.

2. 2

   Remove from the fire and wipe the skins with a cloth.

3. 3

   Cut off the tops and take out the seeds.

4. 4

   Take 1 oz. of butter, chop up a few shallots and fry in the butter, adding a few chopped mushrooms.

5. 5

   Season with tomato purée thickened with bread crumbs, and put this filling into the peppers.

6. 6

   Place on the dish and serve with béchamel sauce.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 14. The excerpt below is the record exactly as published.

Stuffed Peppers. Take 3 green peppers, wash them, then put them in hot grease and blanch until tender. Remove from the fire and again wipe the skins with a cloth. Cut off the tops and take out the seeds. Take i oz. of butter, chop up a few shallots and fry in the butter, adding a few chopped mushrooms. Season with tomato pur6e, thickened with bread crumbs

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