Stuffed Peppers

Another lovely meal from Better Homes and Gardens Magazine, this time September 1941. The only changes I made to the recipe were I halved it (easily done) and replaced the butter crumb topping with a little cheese. Although, I guess you could use both

8 green peppers

1 small onion, chopped 

1 pound ground beef

2 tablespoons fat

4 medium-sized tomatoes (2 cups), chopped

1½ cups cut, fresh corn

Salt and pepper 

Buttered crumbs

• Cut tops from green peppers; remove seeds. 
• Precook peppers 3 minutes in boiling water and invert to drain. 
• Brown onion and beef in hot fat 
• Add tomatoes, corn, and seasonings 
• Stuff peppers with this mixture and top with butter crumbs, 
• Place each stuffed pepper in greased muffin pan containing 1 tablespoon hot water or
• Stand peppers in greased baking dish; add ½ inch hot water. 
• Bake in moderate oven (325) 1 hour. 

 Better Home and Gardens Magazine 
September 1941