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Stuffed Peppers

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1-1/2 lbs.
  2. ground beef and pork 6 green peppers 1 can tomato soup 3 tblsp.
  3. rice, uncooked 2 eggs, beaten 1/2 tsp.
  4. salt Mix the meat, rice, eggs and seasoning together.
  5. Cut tops off the peppers and soak in hot water for a couple of minutes.
  6. Scoop out seeds and fill with the meat mixture.
  7. Stand them in baking pan, pour the tomato soup over them and bake in slow oven (300-f) for 1 hour.