Stuffed Peppers

Ingredients

• red and green sweet peppers
• chopped cold meats
• seasoned bread crumbs
• onion juice
• plain boiled rice
• melted butter
• stock or boiling water

Method

1. 1

   Cut off the top of the peppers and remove the veins and seeds.

2. 2

   Fill with a mixture of meats, bread crumbs, and seasonings, moisten liberally with melted butter.

3. 3

   Stand close together in a dish; pour on a little stock or boiling water and bake in the cooker for half an hour.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 163. The excerpt below is the record exactly as published.

STUFFED PEPPERS To prepare red and green sweet peppers for stuffing, cut off the top and with a knife cut out and remove the veins and seeds. The peppers may be filled with a variety of mixtures — chopped cold meats and seasoned bread crumbs and onion juice, or other sea- soning, or plain boiled rice; in any or all cases moisten liberally with melted butter. Stand close together in a dish; pour on a little stock or boiling water

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