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Stuffed Peppers

Cut a slice from each stem end of six large green peppers. Remove seeds and parboil fifteen minutes. Mix one pint of finely chopped cooked meat (veal or chicken preferably) with one-half cup of moistened bread crumbs; add salt, pepper and one-half a grated onion. Stuff the peppers with this mixture and stand them in a dripping-pan into which has been put one tablespoon of butter, the remaining half onion sliced and a half pint of water or stock. Bake fifteen minutes basting frequently.