Templeton Stuffed Peppers

Ingredients

• 1 1/2 tablespoon chopped onion
• 1 1/2 tablespoon green pepper, cut in small pieces
• 1/2 cup milk
• 1 cup fresh or canned corn, drained
• 2 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard
• 6 green peppers
• 1 egg, slightly beaten
• 2 1/2 cup dry bread, broken in very small pieces and browned in butter

Method

1. 1

   Cook onion and pepper in butter 5 minutes, stirring constantly.

2. 2

   Add flour mixed with seasonings.

3. 3

   When well blended, pour on milk gradually, while stirring constantly.

4. 4

   Bring to boiling point, add corn, and cook 5 minutes.

5. 5

   Add egg and bread.

6. 6

   Parboil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.).

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 199. The excerpt below is the record exactly as published.

TEMPLETON STUFFED PEPPERS 1% tablespoon chopped onion Few grains cayenne 1% tablespoon green pepper, cut in Y% cup milk small pieces 1 cup fresh or canned 2 tablespoons butter corn, drained 3 tablespoons flour 1 egg, slightly beaten 1 teaspoon salt 2% cup dry bread, broken 4 teaspoon paprika in very small pieces and 14 teaspoon mustard browned in butter 6 green peppers

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