Stuffed Peppers

Ingredients

• 6 sweet green peppers
• 2 tb. flour
• H T. salt
• 2 tb. butter
• 1 c. rich milk
• IJ^ c. cooked veal, chicken or ham, minced
• 34 T. grated onion
• }/2 c. buttered crumbs

Method

1. 1

   Select peppers of suitable size and shape for stuffing; cut slice from end; remove tongue and seeds.

2. 2

   Make white sauce; add meat and grated onion.

3. 3

   Fill peppers with the mixture; cover with buttered crumbs.

4. 4

   Place in baking-pan, add a little hot water.

5. 5

   Bake in moderate oven 30 mins.

6. 6

   Serve as an entree or luncheon dish.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 27. The excerpt below is the record exactly as published.

STUFFED PEPPERS. 6 sweet green peppers. 2 tb. flour. y2 T. salt. 2 tb. butter. 1 c. rich milk. IJ^ c. cooked veal, chicken or ham, minced. 34 T. grated onion. }/2 c. buttered crumbs. 1. Select peppers of suitable size and shape for stuffing; cut slice from end; remove tongue and seeds. 2. Make white sauce; add meat and grated onion. 3. Fill peppers with the mixture; cover with buttered crumbs. 4. Place in baking-pan, add a little hot water. 5. Bake in moderate oven 30 mins. 6. Serve as an entree or luncheon dish. Note. — If peppers are strong, they may be parboiled 8 mins. before stuffing. Onions may be parboiled 10 mins., centres removed and finished as Stuffed Peppers. VEGETABLES 87 POTATOES BAKED POTATOES. 1. Scrub and rinse potatoes. 2. Place on rack in hot oven; bake 45 to 60 mins. 3. Crack or cut skins to allow steam to escape. 4. Serve uncovered in a hot dish. STUFFED POTATOES. f.g. 1 T. 1 tb. 1 6 baked potatoes. H T. salt

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