Growing up in the hollow, we had Stuffed Green Peppers often during the summer. It was a great way to use up green peppers at the height of the garden harvest. When I ran across this vintage recipe using bacon and bread crumbs, I was intrigued that I had never heard of it before. We always used ground beef in our stuffed peppers. But, this recipe sounds delicious and I thought you would enjoy it.
BAKED GREEN PEPPERS
Allow one large pepper for each person. Cut a slice from the top and remove the seeds and then place in cold water until needed. Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening. Place in a bowl and then add
Two ounces of bacon, diced and cooked to a light brown,
One and one-half cups of fine bread crumbs,
Two teaspoons of salt,
One teaspoon paprika,
One-half teaspoon thyme,
Three-quarters cup of milk,
One well-beaten egg.
Mix and then fill into six large peppers. Place in a greased baking pan and add one-half cup of water. Bake for forty minutes in a moderate oven. Five minutes before removing from the oven place a strip of bacon over each pepper. When nicely browned, serve.