Recipe: Stuffed Green Peppers

  • 6 green peppers ½ cup tomatoes
  • 2 tablespoons bacon fat ½ teaspoon salt
  • 1 teaspoon grated onion ¼ cup buttered crumbs
  • 1 cup cooked rice

Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour.

Better Meals for Less Money, by Mary Green (Year 1909)