STUFFED GREEN PEPPERS
Get peppers that will stand on the blossom end. Cut off the stem end for a lid, leaving the stem on for a handle. Take out all inside being careful to leave no seeds. Make a free meat stuffing by chopping some tender roast beef, or tough parts of steak stewed till tender, with 2 tomatoes size of an egg, piece of an onion, tablespoon of minced parsley, slice of bread 1/2 inch thick. Season with salt and pepper, if not moist enough add a little stock. Fill the pepper; put on the lid and bake 3/4 hour in a moderate oven.
Delicious stuffed green peppers were served at a luncheon recently. Very large ones were chosen. They had been split length-wise into halves, the seeds removed and a mixture of bread crumbs and minced ham, well seasoned with butter, pepper and salt, placed in them. They were then moistened with tomato juice and baked in a hot oven until brown. A little chopped parsley was sprinkled over them just before they were sent to the table.
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Main Dishes