STUFFED GREEN PEPPERS
By Gloria Pitzer, as seen in… Eating Out at Home (National Home News, St. Clair, MI; September 1978, p. 22).
INGREDIENTS:
8 green peppers
1½ TB butter
1½ TB flour
¾ tsp salt
Few grains pepper
¾ cup Pet Milk, diluted with ¾ cup liquid from vegetables
2½ cups cooked or canned peas, beans, carrots, or cabbage, etc.
¾ cup dry bread crumbs, buttered
INSTRUCTIONS:
Cut off tops and remove [ribs and] seeds from peppers. Cook 5 minutes [completely submerged] in boiling water. Drain. Melt butter in saucepan. Blend in flour, salt, and pepper. Stir in slowly diluted milk and cook until thickened, stirring constantly. Add vegetable [to mixture] and fill peppers. Top with [bread] crumbs. Bake at 350°F for 15 minutes or until browned. Serves 8.
See also…
