Stuffed Peppers No. 3

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 10 peppers
  • 40 oysters
  • 3 cups stale bread crumbs


Cut out the round piece of pepper with the stem on it—remove seeds, chop 1 pepper and ½ onion and saute in butter. Parboil oysters, drain, soak the crumbs in oyster liquor, season, add sauted onion and pepper and salt and fill peppers with this mixture. Sprinkle over with cracker crumbs