6 large green peppers
3 eggs, beaten
2 cups milk
2 tablespoons curry powder
2 tablespoons Parmesan cheese, grated
1/2 tablespoons soy sauce
1 cup rice, cooked
1/2 teaspoon salt
dash of pepper

Cut off stem ends of peppers, remove membrane and seeds; parboil in boiling, salted water 5 to 10 minutes.

While peppers are boiling, beat together eggs, milk, curry powder, cheese, soy sauce, and seasoning.

Add rice and fill peppers.

Bake in a moderate (350 degrees F.) oven about 1 hour.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Camille Pissarro, around 1874.

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