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Stuffed Green Peppers
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
189Calories
7 gProtein
42 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories189 kcal
Protein6.9 g
Carbohydrates42 g
Fiber8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium562 mg
Potassium1013 mg
Calcium106 mg
Iron14 mg
Magnesium73 mg
Phosphorus131 mg
Zinc1.1 mg
Copper2 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate36 mcg
Water231 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 88. The excerpt below is the record exactly as published.
Stuffed Green Peppers Cut off the stem end of large green peppers and parboil 10 minutes in boiling water. Drain, cool and stuff with creamed potatoes
Cook this with the app: pantry check, scaling, and the assistant.