Stuffed Peppers
From The Wilson cook book, 1941
Presented as published in 1941. 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
626Calories
29 gProtein
92 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein29 g
Carbohydrates92 g
Fiber8.8 g
Sugars20 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol372 mg
Sodium1082 mg
Potassium663 mg
Calcium186 mg
Iron8.3 mg
Magnesium161 mg
Phosphorus527 mg
Zinc3.7 mg
Copper0.4 mg
Manganese2.9 mg
Vitamin D2 mcg
Vitamin C2.1 mg
Vitamin A173 mcg
Vitamin E2.9 mg
Vitamin K3.6 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate204 mcg
Choline334 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 12. The excerpt below is the record exactly as published.
pepper to taste. Pour in baking dish, cover with bread crumbs, dot with butter and bake till set and brown. Stuffed Peppers 1 cup steamed rice or bread 8 sweet peppers crumbs 2 eggs 1% cups cold ham or beef 3 tbsp. tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.