Home › Vegetables › Stuffed Peppers (For this use the sweet Spanish)

Stuffed Peppers (For this use the sweet Spanish)

For this use the sweet Spanish peppers, and to each six allow a half pint of chopped cooked chicken, a half pint of stale bread crumbs, a level teaspoonful of salt and a salt spoonful of pepper, a tablespoonful of chopped parsley, two tablespoonfuls of butter.

Cut off the stem end of the peppers and remove the seeds. Throw them in a saucepan of boiling water and cover; stand on the back of the stove fifteen minutes. Mix all the ingredients together except the butter. Melt it and pour over after you have everything thoroughly mixed. Drain the peppers, fill with the stuffing, sprinkle the tops with bread crumbs. Put here and there bits of butter, stand in a baking-pan, and bake in a quick oven fifteen minutes. Serve with roasted beef.