At least I think that’s what she meant?
Compare this spicier iteration (using olives for acidity) from the June 12, 1936 edition of The San Antonio Light:
Caliente peppers: Two pounds round steak (chili ground); 2 medium sized onions, chopped; 1 small clove garlic, minced; oil or fat for frying; 1 teaspoon salt; 2 cups water; 1 Tablespoon chili powder; 1 Tablespoon flour; 1 cup sliced ripe olives, large slices; 8 medium sized green, sweet peppers (bell); cheese.
Combine chopped onions, garlic and steak and fry in fat or oil about 10 minutes. Add salt and water and bring to a boil. Combine chili powder, flour and 3 tablespoons cold water, and mix to a paste. Add olives and cook 15 to 20 minutes. Cut stem ends from peppers, remove seeds and membrane; drop into boiling water and boil about 5 minutes, and drain. Fill with meat mixture and stand on end in baking pan. Add 1 cup water and bake in moderate oven (375 degrees F.) until peppers are tender. Sprinkle tops with grated Italian type cheese just before serving.
From the box of L.R. from Winston-Salem, North Carolina.
Filled Peppers With Meal
6 green peppers
3/4 lb. ground beef
3/4 lb. ground pork
1 cup corn flakes
1/2 cup cooked rice
2 eggs, beaten
1 teaspoon salt
1 can condensed tomato soup
1/2 cup water
Rinse and cut a thin slice from the stem end of each green pepper. Remove white fiber and seeds. Rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes. Remove peppers from water; invert and set aside to drain.
Lightly mix the ground meat with corn flakes, rice, eggs and salt. Fill peppers with meat mixture, heaping slightly.
Put into baking dish. Blend the tomato soup and water; spoon one tablespoon over each filled pepper and pour remaining soup around peppers.
Bake at 350 degrees about 45 minutes.