Stuffed Peppers I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 6 green peppers.
  • ¾ cup hot steamed rice.
  • ½ cup cold cooked meat cut in small dice.
  • ⅓ cup tomatoes stewed and strained.
  • 1 tablespoon melted butter.
  • Few drops onion juice.
  • Salt and pepper.


    Cut off pieces from stem ends of peppers. Remove seeds and partitions; parboil eight minutes. Fill with rice, meat, tomatoes, and butter, well mixed, and seasoned with onion juice, salt, and pepper. Place in a pan, add one and one-half cups water or stock, and bake forty-five minutes in a moderate oven.