{"id":7026,"slug":"peppers-stuffed-with-meat","title":"PEPPERS STUFFED WITH MEAT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["peppers","one onion","fat","one-fourth cup of cold cooked chicken or veal","1/4 cup of mushrooms","1/2 cup of water","two tablespoons of bread crumbs","salt","a pinch of red pepper","crumbs"],"ingredients_norm":["pepper","onion","fat","fourth cup of cold cooked chicken or veal","mushroom","water","bread crumb","salt","red pepper","crumb"],"steps":["Cut a slice from the blossom end of each pepper, remove seeds and parboil ten minutes.","Chop one onion fine and cook in fat until straw color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons of bread crumbs.","Cool, sprinkle peppers with salt and a pinch of red pepper.","Fill with stuffing, cover with crumbs and bake ten minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w33:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4c37471e594e6c883795bdc5d2a9f791bf28d5967d1da45f1fb63de935429876","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/peppers-stuffed-with-meat"}