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Stuffed Green Peppers
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
39Calories
1 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0.6 g
Carbohydrates3.8 g
Fiber0.8 g
Sugars1.6 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium391 mg
Potassium108 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A8.4 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline2.9 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 90. The excerpt below is the record exactly as published.
Stuffed Green Peppers—6 large green peppers, 1 pint boiled rice, 1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and | teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.