Oakland Stuffed Peppers Recipe
Cut off the tops and scoop out the seeds of six peppers, chop an extra
pepper without seeds, mix with it a small onion chopped, a cupful of
chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful
of salt, and an equal measure of bread crumbs. Stuff the peppers,
replace the stem ends, and bake the peppers for half an hour, basting
them with butter or salad oil two or three times. Serve them hot as a
vegetable.
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