dinner

Stuffed Peppers

Name: Stuffed Peppers
Ingredients: Cut the top from a pepper; Saute a slice of onion; 2 tb. of cold boiled rice; 2 tb. of canned tomato; season with salt

From Cookery 1 experiments and recipes, 1912

Presented as published in 1912. 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

128Calories

5 gProtein

31 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein4.5 g

Carbohydrates31 g

Fiber8.9 g

Sugars7.4 g

Total Fat1.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium49 mg

Potassium612 mg

Calcium154 mg

Iron2.9 mg

Magnesium61 mg

Phosphorus89 mg

Zinc0.6 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate33 mcg

Choline12 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 2. The excerpt below is the record exactly as published.

Stuffed Peppers Cut the top from a pepper, remove the seeds and stringy portion and let stand in boiling water five minutes. Saute a slice of onion in 1 t. of butter, remove the onion, add 2 tb. of cold boiled rice and 2 tb. of canned tomato, season with salt

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