Sweet Peppers with Rice

Ingredients

• four large peppers
• one teacup of beef dripping
• one large cup of minced small green onions
• one teacup of canned tomatoes
• two teacups of cold boiled rice
• a good pinch of thyme
• two minced garlic cloves
• a good pinch of red pepper
• salt to taste

Method

1. 1

   Boil peppers until tender.

2. 2

   In a saucepan, heat beef dripping, add onions and brown.

3. 3

   Stir in tomatoes, thyme, garlic, red pepper, and salt.

4. 4

   Add rice and moisten with stock.

5. 5

   Stuff peppers and bake for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 106. The excerpt below is the record exactly as published.

SWEET PEPPERS WITH RICE A NEW ORLEANS RECEIPT Boil four large peppers until they are tender and can be easily pierced with a fork, then remove the stems and seed. 192 THE HOME COOK BOOK Into a deep hot saucepan put one teacup of beef dripping. When this is at boiling point add one large cup of minced small green onions. Brown thoroughly, and add one teacup of canned tomatoes. Cook three minutes, stirring constantly to keep from burning. Add a good pinch of thyme, two minced garlic cloves, a good pinch of red pepper, and salt to taste. When browned, add two teacups of cold boiled rice

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