PEPPERS WITH RICE
Cut the stem-end from sweet green peppers, remove the inside, fill with boiled rice and chopped tomato in equal proportions, and season well with pepper and salt. A few chopped mushrooms, olives, or boiled eggs may be added to the filling. Bake from twenty to thirty minutes, basting with butter and water.
GREEN PEPPERS WITH EGG
Parboil 6 green peppers for five minutes, first having cut off the stem-end and removed the seeds. Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and let it cook slowly for ten minutes; then stir in 3 tablespoons of fine bread crumbs, and season with salt, pepper, and catsup. Upon removing the peppers from the boiling water set them up cup-like in a shallow pan, and put 1 tablespoon of this mixture into each; break into each pepper 1 egg, cover with some more of the prepared crumbs, and bake for ten minutes if the eggs are liked soft, for fifteen if liked hard. Serve on toast with 1½ cups of white sauce containing 2 tablespoons of grated cheese.
PEPPERS WITH CORN
Cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted; replace the ends and bake.
Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavour to enumerate them, for the ingenious cook can multiply them without end.