1931 Cuban Cookery by Blanche Z de Baralt

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and altogether. charming dish, the stewed vegetable serving as a basis for a varied garnishing. STUFFED GREEN PEPPERS. The sweet variety is chosen. 6 green peppers 2 cups stale bread crumbs 1 cupful milk 1 :finely chopped onion 3 eggs 1 small piece ham or bacon .. 2 ounces butter 4 or 5 tomatoes V2 cup grated cheese 1 cup broth I 1 Put bread in milk; while it is soaking, brown chopped onion in butt~r with chopped ham or bacon. Add, salt, pepper and two beaten eggs. Cut off tops of peppers and remove pith and seeds. Fill with the bread mixture and seal with grated cheese and crumbs or flour. Boil tomatoes in broth, season and strain, pour over the peppeJ."S which have been put in a roasting' pan, and bake in oven , basting with broth frequently. Cold boiled rice can be substituted for bread.