Stuffed Peppers

Ingredients

• two tablespoonfuls of melted butter
• a cup of fine bread crumbs
• a beaten egg
• one-half teaspoon of salt
• one cup of finely chopped cold meat
• moisten with stock or water
• about one-half inch of water

Method

1. 1

   Cut off the tops of the peppers and remove seeds and white membrane.

2. 2

   Boil in water for five minutes, then drain.

3. 3

   Mix melted butter with bread crumbs, beaten egg, salt, chopped meat, and moisten with stock.

4. 4

   Fill peppers loosely, sprinkle with crumbs and butter, place in a pan with water, and bake for half an hour, basting the peppers.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 3. The excerpt below is the record exactly as published.

two tablespoons of melted butter over a cup of fine bread crumbs; add a beaten egg, one-half teaspoon of salt, one cup of finely chopped cold meat, and moisten with stock or water. Fill the peppers, rounding the filling on top, not packing it, but putting it in loosely. Sprinkle grated crumbs and bits of butter over' the top and put in a pan with about one-half inch of water

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