Stuffed Peppers No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 6 green peppers
  • 2 cups boiled chicken, veal or lamb, chopped
  • 2 cups boiled rice
  • 1 cup strained tomatoes
  • 1 tablespoon grated onion
  • tablespoons melted butter
  • ¾ cup meat stock
  • 2 tablespoons fresh bread crumbs


Remove stem end and seeds of peppers, boil 8 to 10 minutes in boiling salt water; drain and fill with the next five ingredients well mixed. Place in baking dish, add crumbs, bake 25 minutes and baste with the meat stock.