Green Peppers Stuffed with Shrimp

Name: Green Peppers Stuffed with Shrimp
Ingredients: Two pounds of boiled peeled shrimp; six cups of bread crumbs; one cup of lemon juice; one-half cup of Worcestershire Sauce; one teaspoonful tobasco sauce; salt and pepper; Cut the tops of one dozen green peppers

From Dainty recipes, 1950

Presented as published in 1950. 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

2712Calories

88 gProtein

508 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories2712 kcal

Protein88 g

Carbohydrates508 g

Fiber30 g

Sugars59 g

Total Fat35 g

Saturated Fat7.9 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol0 mg

Sodium6421 mg

Potassium2545 mg

Calcium1337 mg

Iron38 mg

Magnesium311 mg

Phosphorus1166 mg

Zinc9.8 mg

Copper1.9 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C113 mg

Vitamin A10 mcg

Vitamin E1 mg

Vitamin K44 mcg

Vitamin B60.9 mg

Vitamin B122.3 mcg

Thiamin (B1)6.4 mg

Riboflavin (B2)2.8 mg

Niacin (B3)44 mg

Folate753 mcg

Choline111 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 2. The excerpt below is the record exactly as published.

GREEN PEPPERS STUFFED WITH SHRIMP Two pounds of boiled peeled shrimp mixed with six cups of bread crumbs seasoned with one cup of lemon juice; one-half cup of Worcestershire Sauce; one teaspoonful tobasco sauce; salt and pepper. Cut the tops of one dozen green peppers

Cook this with the app: pantry check, scaling, and the assistant.