If you grew up in the United States, a bell pepper, stuffed with ground beef, rice, tomatoes, and cheese is likely a familiar dish. It’s a basic recipe that goes way back, with two types of “stuffed peppers” even featured in Fannie Farmer’s 1896 Boston Cooking-School Cook Book.

Of course, the idea of stuffing a bell pepper (or other pepper varieties) undoubtedly precedes this 19th-century culinary text. Recipes for stuffed peppers can be found in cuisines all over the world—from Denmark’s “fyldte peberfrugter” (stuffed with bulgur, kale, and mushrooms) to India’s “bharwa shimla mich” (stuffed with a mixture of spiced vegetables).

Image by Steve Buissinne from Pixabay

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