Green Peppers
The green peppers are now frequently seen in the greengrocers’ shops; and we shall soon get used to using themeither cut up in salads, or in beef-stews, or stuffed like tomatoes, and baked. Cut a slice off the stem end, or cut them in two, lengthwise, and remove the inside seeds and fibre. Put them into boiling water, and let them just simmer for ten minutes; then drain. Fill with a mixture of any minced meat, or ham, with cooked rice or breadcrumbs, minced onions and so on, just as you would tomatoes. It should be highly seasoned; then bake them for about half an hour in a shallow pan with a little water or stock. One very nice filling is made of breadcrumbs and grated cheese mixed with melted butter and salt to taste. Serve these with the meat course. Here is a specially nice filling:
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400628.2.51.3.2
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New Zealand Listener, Volume 3, Issue 53, 28 June 1940, Page 45
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149Green Peppers New Zealand Listener, Volume 3, Issue 53, 28 June 1940, Page 45
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