Dublin Core

Title

Green Bean Stuffed Peppers

Subject

green peppers

butter

margarine

onion

tomatoes

oregano

green beans

salt

Description

GREEN BEAN STUFFED PEPPERS

2 small green peppers
2 tablespoons butter or margarine
1 small onion, sliced
2 tomatoes
1/4 teaspoon oregano
1 1/2 cups thawed frozen cut green
beans (one 9-ounce package)
Salt

Slice tops from peppers below crown
and remove seeds. Chop tops of peppers.
Drop peppers into boiling salted water
and parboil for 5 minutes. Drain.
In a skillet, heat butter and saute onion
and chopped green pepper for 5 minutes.
Chop one of the tomatoes and add to the
skillet. Stir in the oregano, green beans
and salt to taste.
Place peppers side by side into a 1 1/2-
pint ovenproof casserole. Fill peppers
with green bean mixture. Cover and bake
at 350 degrees for 20 to 25 minutes. Serve
garnished with remaining tomato cut into
slices. Serves 2.

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# Green Bean Stuffed Peppers

## Ingredients

- 2 small green peppers
- 2 Tbsp butter or margarine
- 1 small onion, sliced
- 2 tomatoes
- 1/4 tsp oregano
- 1 1/2 cups thawed frozen cut green beans (one 9-ounce package)
- Salt

## Instructions

1. Slice tops from peppers below crown and remove seeds. Chop tops of peppers.
2. Drop peppers into boiling salted water and parboil for 5 minutes. Drain.
3. In a skillet, heat butter and saute onion and chopped green pepper for 5 minutes.
4. Chop one of the tomatoes and add to the skillet. Stir in the oregano, green beans, and salt to taste.
5. Place peppers side by side into a 1 1/2-pint ovenproof casserole. Fill peppers with green bean mixture.
6. Cover and bake at 350 degrees for 20 to 25 minutes.
7. Serve garnished with remaining tomato cut into slices. Serves 2.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0146

Coverage

Oregon, US