Baked Green Peppers

Ingredients

• 2 teaspoons salt
• 1 tablespoon butter
• ½ cup uncooked rice
• meat (chopped fine)
• tomatoes (peeled and diced)
• sliced onion
• water (enough to reach half the peppers)

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Preheat the oven to 300°F (150°C).

2. Chop the meat finely before measuring.

3. Peel and dice the tomatoes, then drain well.

4. Mix the meat, rice, tomatoes, and salt together.

5. Stuff the mixture into the peppers, nearly filling them.

6. Stand the peppers in a baking pan and add sliced onion.

7. Melt 1 tablespoon of butter and pour it over the peppers.

8. Add the juice from the drained tomatoes and enough water to reach halfway up the peppers.

9. Bake for one hour, basting every fifteen minutes.

10. Remove the peppers from the pan, thicken the gravy, and pour it over the peppers.