Home Recipes Cook Books Food Categories Featured

Oakland Stuffed Peppers

(Vaughan’s Vegetable Cook Book)







Cut off the tops and scoop out the seeds of six peppers, chop an extra

pepper without seeds, mix with it a small onion chopped, a cupful of

chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful

of salt, and an equal measure of bread crumbs. Stuff the peppers,

replace the stem ends, and bake the peppers for half an hour, basting

them with butter or salad oil two or three times. Serve them hot as a

vegetable.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1350 times.

Home Made Cookies.ca