Stuffed Green Peppers
From A textbook of domestic science for high schools, 1913
Boiled rice may be used instead of bread crumbs.
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
604Calories
21 gProtein
79 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein21 g
Carbohydrates79 g
Fiber5 g
Sugars7.2 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol29 mg
Sodium1124 mg
Potassium314 mg
Calcium202 mg
Iron5.4 mg
Magnesium53 mg
Phosphorus254 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0.7 mg
Vitamin A4.9 mcg
Vitamin E0.3 mg
Vitamin K7.2 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate117 mcg
Choline38 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 18. The excerpt below is the record exactly as published.
1 tb. minced onion and 3 tb. chopped bacon five minutes, add 1^ c. bread crumbs, | c. chopped meat, and the tomato pulp and cook five minutes. Season with salt and pepper. One egg slightly beaten may be added. Fill the tomatoes with the mixture, sprinkle with buttered crumbs (and a little sugar, if de- sired), and bake until brown, about twenty minutes. The chopped meat may be omitted. Stuffed Green Peppers Remove the stem end from the peppers and take out all the seeds and partitions. Remove small slices from the blossom ends so that they will stand. Cover peppers with boiling water, allow to stand five minutes and drain. Use the same stuffing as for tomatoes. Bake one-half hour in moderate oven, basting with a little hot water or stock. Boiled rice may be used in place of bread crumbs
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