Stuffed Peppers I
A dish where green peppers and onion do the work.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 6 green peppers
- 1 onion, finely chopped
- 2 tablespoons butter
- 4 tablespoons chopped mushrooms
- ⅓ cup Brown Sauce
- 3 tablespoons bread crumbs
- Salt and pepper
- Buttered bread crumbs
- 4 tablespoons lean raw ham, finely chopped
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.
- Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then add Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown Sauce.
Nutrition (estimated, per serving)
| Calories | 181 |
|---|---|
| Protein | 4.5 g |
| Fat | 8.7 g |
| Carbs | 24.9 g |
| Fiber | 6.8 g |
| Sodium | 63 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States