Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Rice or Macaroni Stuffing for Peppers

Cook one cup rice or macaroni in chicken stock until tender; add one fourth cup onion finely chopped, two tablespoons red pepper finely chopped, two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary.