Stuffed Sweet Bell Peppers

Ingredients

• 5 medium sized bell peppers
• salted water
• cook in boiling salted water for 10 minutes
• stuff each half pepper with the 'rice and nut pattie' mixture
• a thin brown gravy

Method

1. 1

   Wash, cut in halves lengthwise, remove the seeds, stem, and cook in boiling salted water for 10 minutes.

2. 2

   Drain well, and stuff each half pepper with the 'rice and nut pattie' mixture or with the Spanish rice mixture, having them well rounded.

3. 3

   Place close together in an oiled baking pan, add a little of the liquid drained from the peppers or a thin brown gravy, cover, and bake in a good oven for half an hour; then remove the top pan, brown lightly, and serve.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 99. The excerpt below is the record exactly as published.

STUFFED SWEET BELL PEPPERS Choose 5 medium sized bell peppers. Wash, cut in halves lengthwise, remove the seeds, stem, and cook in boiling salted water for 10 minutes. Drain well, and stuff each half pepper with the "rice and nut pattie" mixture (page 141), or with the Spanish rice mixture, having them well rounded. Place close together in an oiled baking pan, add a little of the liquid drained from the peppers, or a thin brown gravy

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