Green Peppers Stuffed with Cheese
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
This recipe was given to me by friends at the Chilean Embassy in
Washington. It is an excellent luncheon dish, is suitable for Lent and
makes an interesting vegetable to serve at a buffet supper.
6 green peppers
6 small slices Mexican cheese or any other mild, sliceable cheese, such as munster
salt and pepper
3 tbsp fat
1 large onion
1 (6 oz.) can Italian tomato puree
1 cp water
1 - Wash and drain pepper; place in shallow baking pan.
2 - Start oven at moderate (350 degrees F.).
3 - Bake peppers about 30 minutes, until tender but not shapeless.
4 - When done, wrap peppers in napkin or towel about 15 minutes or until cool enough to handle.
5 - Peel.
6 - Cut slit in one side of each pepper.
7 - Scoop seeds out but leave heart of pepper intact.
8 - Insert cheese.
9 - Fasten pepper with toothpicks.
10 - Sprinkle with flour.
11 - Beat egg whites until stiff.
12 - Beat yolks.
13 - Combine with whites.
14 - Add 1/4 tsp salt, 1/8 tsp pepper, and 1 tsp sugar.
15 - Dip peppers carefully into this batter.
16 - Saute in fat in skillet until egg covering is browned on all sides.
17 - Drain.
18 - Serve hot with sauce (shown below).
Makes 6 servings.
Sauce: Peel and slice onion. Saute in fat remaining in skillet in which
peppers cooked. Add tomato puree, water, 1/2 tsp salt and 1
tsp sugar. Let simmer 10 to 15 minbutes, stirring frequently. Spoon
over hot peppers.