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Wash peppers, slice off tops, remove seeds and white spines and place peppers in ice water for 15 minutes. Cream the butter, and blend in salt, black pepper, mustard and nutmeg. Stir in beaten egg and remaining ingredients, with the exception of the garlic. Stuff peppers with the mixture and then put a smidgin of garlic atop each pepper. Replace caps on peppers, and put in upright position in shallow baking pan containing about 1/2” boiling water. Bake in a moderately hot oven (400° F.) until tender, about 20 minutes.
Peppers Stuffed With Shrimp
6 medium green peppers
1 tbsp. butter
1/8 tsp. salt
Dash of freshly ground black pepper
1/4 tsp. dry mustard
Dash of nutmeg
1 egg beaten
1 tbsp. diced celery
1 tbsp. bread crumbs
1 pint cooked, cleaned shrimps, diced
1 onion, finely diced
1/2 clove garlic, minced or mashed
Wash peppers, slice off tops, remove seeds and white spines and place peppers in ice water for 15 minutes. Cream the butter, and blend in salt, black pepper, mustard and nutmeg. Stir in beaten egg and remaining ingredients, with the exception of the garlic. Stuff peppers with the mixture and then put a smidgin of garlic atop each pepper. Replace caps on peppers, and put in upright position in shallow baking pan containing about 1/2” boiling water. Bake in a moderately hot oven (400° F.) until tender, about 20 minutes.
