Salt, pepper and paprika,
Onion and chilli pepper,
Slit the peppers on one side, but leaving the stems intact. After carefully taking out all the seeds, and cores, place the peppers in boiling water, and then remove the skins.
Stuff them very full with grated cheese highly seasoned with salt, pepper, and paprika. Roll them in beaten egg, and then in flour; then a second time roll them in egg and flour.
Make ready a sauce composed of 1 quart of tomato juice, 2 tablespoons of chopped onion, and 1 chopped chilli pepper.
Now place on the stove a pan of deep lard and drop the stuffed peppers into this, and fry till a light brown. Then put them into the tomato mixture, and simmer for 2 hours.