Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
4 medium-sized green peppers
1 (1 lb) can corned beef hash
1 onion, peeled and chopped
2 tbsp butter or margerine
1/4 cp sliced stuffed olives
3 tbsp buttered bread crumbs
1 - Remove core and seeds from peppers.
2 - Steam peppers 10 minutes.
3 - Start oven at moderate (350 degrees F.)
4 - Break up hash with fork.
5 - Heat with onion in saucepan in butter or margerine.
6 - Saute 5 minutes.
7 - Add olives.
8 - Mix.
9 - Stuff peppers.
10 - Top with crumbs.
11 - Place peppers in baking pan.
12 - Add 2 tbsp hot water to pan or barely enough to cover bottom.
13 - Bake 30 minutes or until tops are browned and peppers tender.
Makes 4 servings.
Any leftover gravy, heated, thinned with milk or light cream, goes
well with these peppers. And for extra goodness, flavor the gravy with
1/4 to 1/2 tsp curry powder. Stir smoothly and heat to boiling point.
Serve hot with peppers. A budget-helper. Easy, too.
Mushroom-Ham Stuffed Peppers: Sustitute 2 (3 oz.) cans chopped
broiled msuhrooms for hash in above recipe. Add 1 cup ground or
diced cooked ham. Complete recipe as described. Before stuffing pep-
pers moisten mixture with little consomme if needed.
Sardine-Stuffed Peppers: Substitute 1 can boneless, skinless sardines
for hash. Break up sardines with fork. Heat with onion in saucepan
with butter or margerine. Combine with 1 1/2 cps cooked rice, 1 egg
well beaten, and 1/2 cp tomato sauce. Stuff peppers. Top with crumbs.
Complete recipe as described.