Stuffed peppers with fresh corn from The Beekman 1802 Heirloom Cookbook: Heirloom Fruits and Vegetables, and More Than 100 Heritage Recipes to Inspire Every Generation by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck

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

  • kbrooks on September 15, 2024

    The filling makes a great meatloaf. Shape into a loaf and put in a loaf pan. Bake at 350F 45 minutes; top with ketchup, chili sauce or cheese and bake 10-15 more minutes.

  • kbrooks on March 31, 2023

    Substitute ground chicken or turkey for ground veal. Gruyere slices on top. Frozen corn will work if fresh isn't available. Add a little red wine to sauce.

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