Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Baked Green Peppers with Spanish Rice
From The Times cook book, no. 2, 1905
Serves 2
Fresh tomatoes can also be stuffed and baked similarly.
A modern interpretation · AI-generated from the original record
Ingredients
- one cupful of rice
- one onion
- one red pepper
- two green peppers
- two small slices of bacon
- three tomatoes
- season with salt
- add a little red pepper
- a small lump of butter
Method
Cook rice until tender.
Chop onion, red pepper, and green peppers finely, and fry slowly with bacon or butter.
Add tomatoes and cook for five minutes.
Mix in cooked rice, season, and cook for another five minutes.
Wash and prepare bell peppers, stuff with rice mixture, add butter on top, and bake until tender.
Nutrition per serving
457Calories
11 gProtein
87 gCarbs
7 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 5. The excerpt below is the record exactly as published.
BAKED GREEN PEPPERS, WITH SPANISH RICE. Mrs. J. W. Sowles, 627 East Chicago street, Pomona, Cal.— Cook one cupful of rice until tender, chop one onion, one red 6 COOKING AND OTHER RECIPES. pepper and two green peppers very fine and fry slowly in frying pan with two small slices of bacon, or butter. When onion is tender, add three tomatoes or same amount of canned tomatoe?- let cook five minutes; add the cooked rice, season with salt and if not hot enough add a little red pepper and cook for five min- utes again. Take one-half dozen bell or bull- nosed pp-^pers, wash and cut stem end off and remove seeds. Place in baking dish and stuff with the Spanish rice. Put a small lump of butter
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