Stuffed bell peppers from Joy of Cooking (75th Anniversary Edition 2006) (page 293) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegetarian variation.

  • mharriman on March 17, 2020

    Until tonight, I’d never made traditional stuffed bell peppers, and hadn’t eaten one since college (cough- more than 40/years ago) so eating this was a nostalgic experience and surprisingly pleasant. I used leftover thawed-from-frozen meatloaf mix instead of ground beef and added minced bell pepper from the cut off pepper tops. I omitted the eggs. Everything else was the same. The cheese gratin topping added a lot to the overall flavor. This was a nice comfort dish to make and eat after recovering from the seasonal flu.

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