Stuffed green peppers, now there is a meal. My sister would sometimes make these for dinner despite my father refusing to eat them. I am not sure why he wouldn’t eat them, he certainly loved his Italian Sausages with onions and pepper and other cooked pepper dishes. Maybe fried peppers were good, baked, not so good.
Interesting things about this recipe: the number of slices from a 1-lb loaf of bread and the fact that it is a four-serving, not the typical 5-serving dish.
4 medium size or 2 very large green peppers
2½ slices bread from 1-lb loaf
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons butter
½ lb. ground beef
1 bouillon cube
1/2 cup hot water
½ cup cooked tomatoes or tomato juice
3/4 cup buttered fine crumbs
Select and prepare peppers as described above. (Wash thoroughly. Cut a slice from the stem end, scoop out seeds and divide membranes. Parboil 2 minutes in boiling water. Remove and drain.)
Cut bread into ½-inch cubes and toast . Saute onion and celery in butter 2 minutes. Add beef and saute with constant stirring until it becomes a grey color. Dissolve bouillon cube in hot water and add it and the tomatoes to meat mixture. heat thoroughly. Fold in bread cubes. Fill peppers with hot mixture. Top with buttered crumbs. Bake in a greased shallow baking dish in a moderate oven (350° F.) 15 to 20 minutes. then 5 to 10 minutes in a moderately hot oven (400° F.) to brown tops. Serve immediately. 4 servings. The Modern Family Cookbook