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Stuffed Green Peppers
From How we cook in Tennessee .., 1906
Serves 1
Serve with cream sauce and garnish with buttered toast.
Presented as published in 1906. 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
869Calories
45 gProtein
82 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories869 kcal
Protein45 g
Carbohydrates82 g
Fiber5.7 g
Sugars6.7 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol196 mg
Sodium1586 mg
Potassium748 mg
Calcium253 mg
Iron5.9 mg
Magnesium95 mg
Phosphorus875 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C90 mg
Vitamin A283 mcg
Vitamin E2.2 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate137 mcg
Choline23 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 31. The excerpt below is the record exactly as published.
Stuffed Green Peppers. — Cut the stem ends from six peppers, remove the insides with a sharp knife, scald for five minutes and drain. Mix thoroughly one cup of bread crumbs, three tablespoons of melted butter, one cup of cooked meat or fish, a little salt and milk or stock to moisten slightly. Fill the pep- pers, place in a buttered pan with half a cup of hot water
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