Stuffed Pepper with Shrimp

Name: Stuffed Pepper with Shrimp
Ingredients: 6 medium-sized peppers; 2 cups canned shrimp; 1 tablespoon melted butter; V2 cup tomato juice; 1 beaten egg; 3 cups bread crumbs; 1 teaspoon minced onion; Salt

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

2102Calories

119 gProtein

334 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories2102 kcal

Protein119 g

Carbohydrates334 g

Fiber53 g

Sugars25 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol860 mg

Sodium5013 mg

Potassium3178 mg

Calcium1673 mg

Iron37 mg

Magnesium500 mg

Phosphorus1397 mg

Zinc12 mg

Copper3.6 mg

Manganese23 mg

Vitamin D1 mcg

Vitamin C97 mg

Vitamin A241 mcg

Vitamin E5.9 mg

Vitamin K271 mcg

Vitamin B61 mg

Vitamin B123.5 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)25 mg

Folate444 mcg

Choline429 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

STUFFED PEPPER WITH SHRIMP 6 medium-sized peppers 1 tablespoon melted butter 2 cups canned shrimp V2 cup tomato juice 1 teaspoon minced onion 1 beaten egg Salt 3 cups bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.