Stuffed Peppers

Ingredients

• six peppers
• soak in salt water
• any cold meat ground fine
• salt
• pepper
• a bit of onion
• one or two eggs
• bread crumbs
• a little water

Method

1. 1

   Remove seeds from peppers and soak in salt water.

2. 2

   Prepare stuffing with ground meat, seasonings, and bread crumbs.

3. 3

   If too dry, add warm water.

4. 4

   Fill peppers, top with dry crumbs, place in a pan with water, and cook in the oven for half an hour.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 31. The excerpt below is the record exactly as published.

Stuffed Peppers. — First take the seed out of peppers and allow them to soak in salt water ; prepare a stuffing, using any cold meat ground fine, and season with salt, pepper and a bit of onion. If too dry, add a little warm water; use bread crumbs and one or two eggs in stuffing, putting dry crumbs on top. Set in a pan, adding a little water, and cook in the oven half hour. If ham is used, add some other kind of meat with it, as it makes it better. Peppers are very nice stuffed with stewed brains, nicely seasoned with milk, salt, pepper and a little bread crumbs, if too wet. — Mrs. John Freeman. Stuffed Green Peppers. — Cut the stem ends from six peppers

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