Home › Game › Stuffed Peppers (May be boiled stuffed or baked)

Stuffed Peppers (May be boiled stuffed or baked)

The peppers may be boiled, stuffed or baked, and may be served without sauce. Cut off the stems and take out the seeds and the insides. After this, put the peppers in boiling water and let them boil twenty minutes. Eight good-sized sweet peppers will require about three cupfuls of stuffing. Take a pint of cooked meat, chopped fine; veal or chicken is better than anything else for the purpose. A mixture of half roast chicken and half veal is nice. Add to the chopped meat a cupful of soft bread crumbs. Moisten the whole with a cupful of stock, or one of water may be used. Season the forcemeat with an even teaspoonful of salt, a teaspoonful of pepper, half a teaspoonful of summer savory and of thyme and half teaspoonful of sage. Do not replace the covers on the peppers, but sprinkle fine bread crumbs over them at the end where the stuffing is exposed, and add bits of butter. Put the peppers on a buttered pan and let them bake twenty minutes, or until well browned. Serve these peppers with a roast of beef or with chicken. They are a wholesome and excellent summer vegetable, stimulating digestion in the languid heat of summer.