Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one half hour.

Tomato Stuffing For Peppers

Mix one cup tomato pulp drained from juice, one half cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked together. Season with salt, cayenne, paprika and onion juice.

Chicken Stuffing For Peppers

Chicken Stuffing prepared in the same way as Tomato Stuffing, substituting chicken for tomato.

Rice Or Macaroni Stuffing For Peppers

Cook one cup rice or macaroni in chicken stock until tender; add one fourth cup onion finely chopped, two tablespoons red pepper finely chopped, two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary.