Stuffed Peppers - No. 1

Ingredients

• 6 green peppers
• 1/2 cup tomatoes (strained)
• 1 small onion, finely chopped
• 1 cup boiled rice
• 2 tablespoons minced ham
• 2 tablespoons butter
• 3 tablespoons buttered crumbs
• 1 cup chicken (minced)
• Salt and pepper to taste

Method

1. 1

   Cook onion in butter for a few moments, add ham and minced chicken, then rice and tomato.

2. 2

   Mix thoroughly and season to taste.

3. 3

   Cool and fill the parboiled peppers.

4. 4

   Cover with buttered crumbs, place in a baking dish, add stock or water, and cook for twenty minutes.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 81. The excerpt below is the record exactly as published.

Stuffed Peppers — No. 1. 6 green peppers. i{. cup tomatoes (strained). 1 small onion, finely 1 cup boiled rice, chopped. 2 tablespoons minced ham. 2 tablespoons butter. 3 tablespoons buttered crumbs. 1 cup chicken (minced). Salt and pepper to taste

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