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Stuffed Pepper Surprise
2 green peppers 4 small tomatoes 1/2 cup cracker crumbs 1 egg 1/2 cup milk 2 tablespoons grated cheese 1/2 teaspoon salt Pepper Select large peppers of even shape, cut in halves and remove seeds. Place a small peeled tomato in each half. Mix cracker crumbs with slightly beaten egg, milk and cheese. Add salt and pepper. Spread mixture over the tomato, letting it fill the cavity of the pepper to the top. Dot with shortening and place in individual ramekins. Bake in a moderately hot oven until the peppers are tender, about 30 minutes. This recipe makes four servings.
A simple baked stuffed pepper from the era when cracker crumbs did the work of breadcrumbs. The quantities are consistent: two peppers halved give four cavities, one small tomato each.
- Oven temperature"Moderately hot" means 375-400F. Thirty minutes at that heat will soften but not collapse a raw pepper half; if your peppers are thick-walled, blanch them 3-4 minutes first or expect closer to 40 minutes.
- Cracker crumbsSoda or water crackers crushed fine, not a seasoned crumb mix. Half a cup of crumbs to half a cup of milk plus an egg gives a loose custard-bound filling rather than a stuffing; it sets as it bakes.
- "Dot with shortening"Shortening here would mean lard or a vegetable shortening. Butter works and tastes better here; about a teaspoon divided over the four halves.
- RamekinsIndividual ramekins hold the halves upright and catch the juices the tomato releases. Any small ovenproof dish will do, or nest the halves in a muffin tin so they cannot tip.
- The grated cheeseTwo tablespoons is a seasoning, not a topping, since it is mixed into the crumbs. A dry, firm cheese stands up best to baking; reserve a pinch for the surface if you want colour.
- Peeling the tomatoesA brief dip in boiling water slips the skins off small tomatoes cleanly. Skins left on will curl away from the flesh inside the filling and turn leathery.
- YieldFour halves, one per person, as the original states. It is a light dish, better suited to a side than a main course.