Stuffed Bell Peppers

Its been quite a busy day. MrD went into work as normal as he had a few things to sort out  before we leave tomorrow. Louis nest door has agreed to water the garden and feed the chickens while we away.. I knew he would as he loves sitting and talking to our ladies. He says it calms his soul. He may be right. 

So with that done.. I gave the house a quick run through.. and packed our cases. Miss Amy and Uncle Joe have agreed to take Prince so we dropped him off after dinner. They enjoy having him as much as Prince enjoys playing with Bella, their Golden Lab. Its an early start tomorrow. Everything has been a bit of a whirlwind but we've got there

For dinner we had another lovely meal from Better Homes and Gardens Magazine, this time September 1941, Stuffed Bell Peppers. And they were really tasty. The only change I made to the recipe was to replace 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