Luncheons: A Cook's Picture Book

by Mary Ronald

STUFFED GREEN PEPPERS

Select green peppers of equal size. Cut a piece off the stem end, or cut them lengthwise. Remove the seeds and ribs. Parboil them, stuff them with any of the mixtures given for stuffed tomatoes, using stock instead of tomato-pulp for moistening. Bake with a little water in a pan for fifteen to twenty minutes, or until they are tender, but not so long as to allow them to lose their shape. Sprinkle a little parsley chopped fine over the tops just before serving them.

NO. 58. BAKED STUFFED TOMATOES AND FONTAGE CUPS.