Stuffed Peppers

Ingredients

• 6 green peppers
• parboil peppers 2 minutes
• equal parts finely chopped, cooked chicken or veal or other cooked meat
• soft bread crumbs
• seasoned with onion juice
• salt
• pepper
• 1 cup Brown Sauce (p. 196)
• buttered bread crumbs

Method

1. 1

   Cut in half, lengthwise, or cut a slice from stem end of each pepper, remove seeds, and parboil peppers 2 minutes.

2. 2

   Sprinkle with salt.

3. 3

   Fill with equal parts finely chopped, cooked chicken or veal or other cooked meat and soft bread crumbs, seasoned with onion juice, salt, and pepper.

4. 4

   Cover with buttered bread crumbs and bake 10 to 15 minutes in hot oven (400° F.).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 198. The excerpt below is the record exactly as published.

parboil peppers 2 minutes. Sprinkle with salt. Fill with equal parts finely chopped, cooked chicken or veal or other cooked meat and soft bread crumbs, seasoned with onion juice, salt, and pepper. (See also suggestions for Stuffed Tomatoes, p. 482.) Cover with buttered bread crumbs and bake 10 to 15 minutes in hot oven (400° F.). PEPPERS STUFFED WITH MUSHROOMS AND HAM 1 onion, finely chopped 4 tablespoons finely chopped, 2 tablespoons butter lean, raw ham 4 tablespoons chopped mushrooms 3 tablespoons bread crumbs 1 cup Brown Sauce (p. 196) 6 green peppers Cook onion in butter 3 minutes. Add mushrooms and ham, cook one minute; add 144 cup Brown Sauce and crumbs. Cool. Par- boil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.). Serve with remaining sauce. PEPPERS STUFFED WITH CHEESE 4 green peppers 2 tablespoons butter 11% cups grated cheese 14 teaspoon salt 134 cups bread crumbs Vg teaspoon pepper 1 teaspoon chopped onion Paprika to taste Cut off thin slice from stem end of peppers, remove seeds. Par- boil peppers 2 minutes in salted water, drain, and fill with mixture of remaining ingredients. Put as much stuffing in each pepper as it will hold and cover top with grated cheese. Place in a greased baking dish and bake about 20 minutes in moderate oven (350° F.), increasing the heat the last 5 minutes to brown the tops. 476 THE BOSTON COOKING-SCHOOL COOK BOOK PEPPERS STUFFED WITH FRESH GREEN CORN 12 ears green corn 14 cup milk 6 green peppers Butter, salt, and pepper Remove husks and silky threads from corn. Cut lengthwise of cob through each row of kernels and scrape with knife to remove pulp; there should be 244 cups. Put pulp in omelet pan, add milk, and cook over very low heat 25 minutes, stirring frequently. If cooked on a gas range, flame should be turned low and covered with an asbestos mat. Season with butter, salt, and pepper. Parboil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.). JARVIS STUFFED PEPPERS 4 cup Tomato Purée (p. 191) or 1 sweetbread, parboiled canned tomato soup and cut in cubes Y% cup hot, boiled rice Paprika Salt 6 green peppers

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