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Skillet Stuffed Peppers

I must confess. . .I have changed the name of this recipe. It is from my Aunt Nina and it was titled “Stuffed Mangoes in a Skillet.”

No, I have not changed one of the main ingredients. Green peppers were/are called mangoes in Eastern Pennsylvania, West Virginia, Ohio, and Indiana. They may have been/be called mangoes in other areas of the Midwest as well.

The Word Detective gave an explanation of why green peppers were referred to as mangoes. It has roots as far back as the colonial era when the mango fruit (“real” mangoes) were brought to this country in pickled form from Asia. Eventually, the term mango would refer to almost any pickled food. Peppers were often stuffed with cabbage and pickled. Green peppers became known as mangoes or mango peppers.

Today, many people have stopped using mango for pepper as the fresh mango fruit has become more common.


I have another confession. . . I have changed the recipe. It is still my aunt’s basic recipe but with a couple of changes for practical purposes e.g. going from 3/4 lb. of ground beef to one pound based on how my bulk beef arrives.

Comments

  1. This is just what I was looking for. It’s too hot to run the oven for an hour, but peppers are in season and I have several. Stove top makes much more sense. Thanks.

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