Stuffed Peppers

Ingredients

• peppers
• onion
• mushrooms
• veal
• 2 tomatoes, chopped
• season highly with salt
• enough white stock to prevent peppers from burning

Method

1. 1

   Cook peppers in boiling water for three minutes.

2. 2

   Cut a slice from the stem end of each pepper and remove seeds.

3. 3

   Cook onion and mushrooms in butter for five minutes.

4. 4

   Add veal and tomatoes, cook for five minutes.

5. 5

   Season with salt and fill pepper cases with the mixture.

6. 6

   Place in a buttered baking pan and bake for thirty minutes in a hot oven, adding white stock as needed.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

2 tomatoes, chopped Cook peppers in boiling water three minutes. Cut a slice from stem end of each pepper, and remove seeds. Cook onion and mushrooms in butter five minutes. Add veal and tomatoes and cook five minutes. Season highly with salt and fill pepper cases with mixture. Put in a buttered baking pan, and bake thirty minutes in a hot oven, adding enough white stock to prevent peppers from burning

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