Stuffed Peppers

Ingredients

• large green peppers
• poultry stuffing or croquette mixture
• any highly seasoned chopped meat
• butter
• water

Method

1. 1

   Cut the stems from the peppers and remove the seeds without breaking the skin.

2. 2

   Parboil, then fill with stuffing or meat mixture.

3. 3

   Bake until the skins are tender, basting once or twice with butter and water.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.

Stuffed Peppers. Cut the stems from large green peppers, and re- move the center portion with all the seeds without breaking the skin. Parboil; then fill with a poultry stuffing or croquette mixture or any highly seasoned Vegetables. chopped meat. Bake until the skins are tender, bast- ing once or twice with butter and water

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