Cut off the tops of the peppers with a sharp knife, remove carefully the seeds, make a filling of two parts chopped meat, one part bread-crumbs, and one part tomatoes, season this with salt and chopped onion, and moisten with a little gravy or with milk.
Fill the peppers with this mixture, placing a small lump of butter on top of each pepper. Also sprinkle a few breadcrumbs over it.
Pour into a pan soup-stock to the depth of about one-fourth of an inch, stand the peppers upright in the pan, and bake for 20 minutes, or until they are tender, moistening or basting frequently.
The peppers are best stuffed after being first put in the pan.
When done, place them on a heated dish, thicken the gravy left in the pan, and pour it about the base of the peppers. Stuffed tomatoes may be prepared in the same manner, using green peppers as a part of the filling.