Cut a slice from the stem end of each pepper and carefully remove all seeds and white lining. Parboil with a pinch of soda, rinse and fill with boiled rice mixed with bits of onion and tomato, salt and butter. Bake in a baking dish about 1/2 hour.
Six green peppers, 2 cups cooked veal or chicken (chopped), 2 tablespoons butter, 3 tablespoons flour, 1 1/2 cups cream or milk, 1/2 teaspoon salt, 1 cup bread crumbs. Cut the tops from peppers and keep them for lids. Remove seeds. Make a white sauce of the butter, flour, salt, onion juice and cream; add the meat and fill peppers with mixture; cover with buttered crumbs. Place peppers in baking dish, cover bottom of dish with boiling water and bake in a moderate oven 1/2 hour. Mrs. C. Westcott.