Stuffed Peppers No 1 Recipe

Cut off the tops and remove the seeds. Cut in small pieces 8 or 10

tomatoes and cook with a little butter and onion until tender. Add some

rice boiled in water or stock (or bread crumbs), and a little salt, then

mix with the tomatoes. Add a little chopped celery, fill the peppers,

and put a little butter over the top of each. Cook in the oven twenty

minutes and serve at once. If the peppers are boiled a few minutes

first, they will retain their bright green color.

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