This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
This name is given to several varieties of the genus capsicum, the commonest of which is capsicum annum (Linn.). Paprika is made from a brilliant red variety, dried and ground. The coloring matter is very soluble, which makes the paprika valuable for the coloring of soups, sauces and salads. The large sweet varieties, stuffed or stewed, make an agreeable succulent or green vegetable. The chili or hot varieties are used by the Mexicans for seasoning such dishes as chili con-carne and tamales. In some parts of the United States peppers are stuffed with cabbage, pickled in vinegar, and called mangoes.
Tabasco oil, made by putting small, very hot red peppers in olive oil, is an exceedingly pleasant seasoning for cream sauces or salad dressings. One ounce in a quart of oil will be quite sufficient. Be careful not to use too great a quantity, as the oil is very pungent.
Sweet peppers, both red and yellow, are dried or canned for winter use. They can be purchased at any first-class grocery store under the name of pimientos, or Spanish sweet peppers.
6 large sweet peppers
1 pint boiled rice
1 tablespoonful butter
1 medium-sized onion
1 teaspoonful salt
Cut the tops from the peppers and remove the seeds. Add to the rice the onion, chopped, and salt. Wash the peppers, stuff them with the boiled rice, put on the tops and stand them in a baking-pan. Cover the bottom of the baking-pan with a little water; add to it the tablespoonful of butter. Bake in a quick oven twenty minutes, basting two or three times. These may be served plain or you may lift the lids and put into each a tablespoonful of tomato sauce. These take the place of both a succulent and starchy vegetable at dinner.
Cut green or red peppers into halves; remove the stems and seeds; cut each half into four or five pieces lengthwise. Put two tablespoonfuls of butter in a saucepan; when hot, add the pepper. Shake over a quick fire for five or ten minutes. Then add enough boiling water to cover the peppers; add a half teaspoonful of salt and cook gently for fifteen minutes. Serve as an accompaniment to nut steaks or nut sausages, or use as a garnish to plain boiled rice.