Stuffed Peppers (1908)
Recipe: #21165
October 02, 2015
Categories: Chicken, Oysters Peppers, Sunday Dinner, Oven Bake, Chicken Dinner, more
"This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This is a recipe for a moderate oven."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (250.9 g)
- Calories 148.5
- Total Fat - 6.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 100.2 mg
- Sodium - 148 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 3.2 g
- Sugars - 5.3 g
- Protein - 9.8 g
- Calcium - 50.9 mg
- Iron - 3.4 mg
- Vitamin C - 138 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Combine chicken, salt, pepper, lemon rind, oysters and liquid, butter, bread crumbs and parsley, and mix well.
Step 3
Fill peppers with mixture.
Step 4
Place upright in a baking dish and bake for 30 minutes.
Step 5
Variation: Use hollowed-out tomatoes instead of peppers.
Tips
No special items needed.
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