Stuffed Peppers No. 2

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

  • About


  • 6 green peppers
  • 2 cups boiled chicken, veal or lamb, chopped
  • 2


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.