THE RULES FOR MAKING AND BAKING PEPPER CASES
Taken from 1946 “Joy of Eating”
Cut a gash in the side or cut the stem ends from green peppers and remove the seeds and veins. Drop peppers into rapidly boiling salted water and cook them uncovered until they are nearly tender. Drain them well. Fill them with any desired combination of cooked food. Cover the tops with bread crumbs, dot with butter or sprinkle with cheese. Place peppers in a pan with enough water to keep them from scorching and bake them in a moderate oven (350°F.) for 10 to 15 minutes. Raw peppers may be rubbed on the outside at this time with butter or bacon drippings. They are then stuffed and placed (without parboiling) in a moderate oven (350°F.) and baked until they are tender. If they are too soft to hold their shape, bake them in well greased muffin tins. Peppers filled with creamed celery, mashed potatoes or creamed spinach are recommended.
ROASTED PEPPERS
Here’s a basic way to roast peppers...