Stuffed Peppers with Rice and Tomatoes

Ingredients

• two tablespoonfuls of olive oil
• a cupful of rice
• their equivalent in canned tomatoes
• season with salt
• enough stock to come half way up the sides of the peppers
• a tablespoonful of kitchen bouquet
• several slices of onion
• several slices of carrot

Method

1. 1

   Mix the rice and tomatoes together; add olive oil and season with salt.

2. 2

   Fill the drained peppers with the mixture, sprinkle with buttered crumbs, and replace the covers.

3. 3

   Oil the outside of the peppers and set in a buttered bag.

4. 4

   Add stock to the bag and bake in a moderate oven for three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 42. The excerpt below is the record exactly as published.

heir equivalent in canned may be used. Mix the rice and tomatoes to- gether; add two tablespoonfuls of olive oil or melted butter and season with salt. Fill the drained peppers with the mixture, sprinkling a few buttered crumbs over the top and replace the covers. Oil the peppers on the outside^ and set m a buttered bag. Turn enough stock into the bag to come half way up the sides of the peppers (if you have no stock use hot water in which a tablespoonful of kitchen bouquet has been dissolved and several slices of onion

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