Stuffed Green Peppers

Name: Stuffed Green Peppers
Ingredients: 3 sweet green peppers; 1 can deviled ham; % cup bread crumb; 1% teaspoon prepared mus- tard; 2 hard boiled eggs chopped fine; 1 onion chopped fine

From The Williamston cook book, 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

421Calories

22 gProtein

54 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories421 kcal

Protein22 g

Carbohydrates54 g

Fiber5.3 g

Sugars10 g

Total Fat13 g

Saturated Fat3.9 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol372 mg

Sodium633 mg

Potassium475 mg

Calcium194 mg

Iron4.8 mg

Magnesium54 mg

Phosphorus339 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D2 mcg

Vitamin C11 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K4.6 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.9 mg

Folate134 mcg

Choline311 mg

Caffeine0 mg

Water220 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 48. The excerpt below is the record exactly as published.

STUFFED GREEN PEPPERS 3 sweet green peppers 1 can deviled ham % cup bread crumb 1% teaspoon prepared mus- tard Let peppers stand in boiling water 15 minutes. Split and remove seeds. Fill with above mixture. Bake in a quick oven one-half hour, basting twice with melted butter and water. 2 hard boiled eggs chopped fine 1 onion chopped fine

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