Green Peppers Stuffed

Name: Green Peppers Stuffed
Ingredients: Use peppers of uniform size; equal parts of softened bread crumbs; well seasoned with salt; butter; a few drops of onion juice

From The Carbon County cook book, 1926

Recipe by Mabel Peacock and Mrs. L.M. Rasmussen.

Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

487Calories

16 gProtein

92 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories487 kcal

Protein16 g

Carbohydrates92 g

Fiber7.4 g

Sugars13 g

Total Fat17 g

Saturated Fat1.4 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.3 g

Cholesterol31 mg

Sodium798 mg

Potassium433 mg

Calcium234 mg

Iron5.5 mg

Magnesium62 mg

Phosphorus224 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.7 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.3 mg

Folate144 mcg

Choline25 mg

Caffeine0 mg

Water143 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.

Green Peppers Stuffed. Stuffed peppers may be served as a. vegetable or as an entree. Use peppers of uniform size, cut a piece off the stem end, or cut them in two lengthwise and remove the seeds and partitions. Put them in boiling water with a pinch of salt for 5 minutes to parboil. Fill each with a stuffing made of equal parts of softened bread crumbs and minced meat (cold left- overs) well seasoned with salt, butter and a few drops of onion juice

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