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Peppers with Cheese Stuffing
6 green peppers 1 cup crums 1/2 cup chopped cheese 1 tablespoon melted butter Salt Prepare peppers as directed. Mix the crums with the cheese. Then add the butter and salt to taste. Fill the peppers with the mixture and serve with the meat course.
A spare, thrifty stuffing that leans entirely on the quality of the cheese and the crumbs. The book assumes you have already read its general direction for preparing peppers, so the steps that matter most are left unsaid here.
- "Prepare peppers as directed"The book is pointing back to a general direction printed elsewhere, which is not given on this page. Period practice was generally to cut off the stem end, remove seeds and white ribs, and often to parboil the shells briefly before filling; drain them cut-side down before stuffing.
- CrumsMost likely soft bread crumbs from the interior of a stale loaf rather than dried, sandy crumbs. A cup of soft crumbs works out to roughly a slice or two of bread torn up, and soft crumbs give a lighter filling.
- Chopped cheeseProbably a firm American or "store" cheese cut fine with a knife rather than grated. Half a cup is roughly two ounces; a medium cheddar is a fair modern substitute.
- The filling is dry as writtenCrumbs, cheese and one tablespoon of butter will not hold together. A few tablespoons of milk, or one beaten egg, binds it without changing the character of the dish.
- BakingThe recipe stops at filling and says only to serve the peppers with the meat course, so no cooking step or oven temperature is given. If you prefer them baked, set them upright in a dish with a little water in the bottom and cook in a moderate oven until the tops brown and the peppers are tender.
- SaltSalt to taste means very little here. Aged cheese and bread crumbs both carry salt already; season after mixing, not before.
- YieldSix peppers serve six as an accompaniment to the meat course, as the book intends, or three as a light main dish.