Stuffed Peppers (1908)

This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This is a recipe for a moderate oven.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  cooked chicken, minced
•  salt
•  pepper
• 1⁄8 teaspoon  grated lemon rind
• 1⁄2 pint  chopped  oyster, with their liquor
• 1⁄2 cup  dry breadcrumbs
• 2  tablespoons  melted butter
• 1  teaspoon  minced parsley
• 6  green bell peppers, seeded

Directions

1. Preheat oven to 350°F.
2. Combine chicken, salt, pepper, lemon rind, oysters and liquid, butter, bread crumbs and parsley, and mix well.
3. Fill peppers with mixture.
4. Place upright in a baking dish and bake for 30 minutes.
5. Variation: Use hollowed-out tomatoes instead of peppers.