Oakland Stuffed Peppers Recipe

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.

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