3 1/2 lbs. green peppers
2 lbs. tomatoes
3 oz. lard
7 oz. onions
1 oz. salt
Dash of red paprika
3 oz. smoked bacon

Scald the tomatoes, skin and quarter them. Core the green peppers and cut each into 5-6 pieces lengthwise. Dice the bacon, brown in fat, and add the finely chopped onions. When the onions are browned, add red paprika, mix, and then add the green peppers. If it is too hot, scald it before putting it into the stew.