Skip to main content
Main

Stuffed Peppers

Sweet peppers stuffed with cold chicken or veal, bread crumbs, onion juice, buttered crumbs, baked, served with brown gravy.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Stuffed Peppers

Ingredients

Directions

Prepare the peppers

  1. Cut a slice from the stem end of sweet peppers and remove the seeds.

  2. Parboil the peppers for fifteen minutes.

Fill and bake

  1. Fill the peppers with equal parts cold chicken or veal and softened bread crumbs.

  2. Season the filling with onion juice, salt, and pepper.

  3. Cover the peppers with buttered bread crumbs.

  4. Bake for thirty minutes.

Serve

  1. Serve on toast with a brown gravy.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Sweet peppers
Hold the filling and soften during parboiling and baking, becoming tender to eat.
Cold chicken or veal (in the method)
Provides the protein body and savoury flavour of the filling.
Bread crumbs (in the method)
Absorb moisture to bind the filling, and buttered crumbs brown on top.

The step that matters

Parboil the peppers for fifteen minutes. Partial cooking softens the pepper walls so they become tender during baking. Undercooked peppers stay firm and tough, while overcooked ones may collapse and lose their shape around the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More stuffed peppers recipes

Oyster 12Sweetbread 5Mexican 4Baked 3Pickled 3 See all 64 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes