{"id":7025,"slug":"stuffed-peppers-2","title":"STUFFED PEPPERS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six tender, sweet peppers","bread crumbs sufficient to make one pint when the water is pressed out","water","one-fourth teaspoon basil","herbs","two teaspoons of salt","two tablespoons of butter","white sauce","two cups of water"],"ingredients_norm":["tender sweet pepper","bread crumbs sufficient to make pint when the water is pressed out","water","fourth teaspoon basil","herb","salt","butter","white sauce"],"steps":["Select six tender, sweet peppers.","Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with one-fourth teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of butter.","Cut off the stem end of each pepper; carefully remove the interior and fill the peppers with the prepared dressing.","Place in a shallow baking-pan and pour around them white sauce thinned with two cups of water.","Bake about one hour, basting frequently with the 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/12350","source_ref":"pg:12350:w33:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f6ad3a560e84cb78c2a360e6e048c6002e7922d0358a5a65dee164e886487fa9","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T17:11:32Z","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/stuffed-peppers-2"}