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The International Jewish Cook Book · Chapter 80Stuffed Peppers (Arday-Influs)
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Take sweet green peppers, cut off blossom end; prepare the following: To one pound of chopped meat take one egg, grate in one onion, a little salt, citric acid (size of bean dissolved in a little water), mix all together. Place this mixture in the peppers, but do not fill too full. Set the entire top of peppers in place. Melt one tablespoon of fat in a saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of flour, browned with 1/2 tablespoon of fat.