{"id":5576,"slug":"stuffed-green-peppers","title":"Stuffed green peppers","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four green peppers","lard","purée of fresh mushrooms","bread crumbs","butter","sauce Madère or tomato sauce"],"ingredients_norm":["green pepper","lard","puree of fresh mushroom","bread crumb","butter","sauce madere or tomato sauce"],"steps":["Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides.","Fill with a purée of fresh mushrooms.","Sprinkle with bread crumbs.","Put small bits of butter on top of each.","Bake in oven for ten minutes.","Serve as a garnish; or as a vegetable, with sauce Madère, or tomato sauce."],"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/39550","source_ref":"pg:39550:w85:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"26d40c62e7d034f71da1cff92d1daa0ec20683fb8fada1ff25c85d4635dbed1a","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","notice":"Historical recipe (1919), 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/stuffed-green-peppers"}