Italiandinner

Stuffed Peppers

Name: Stuffed Peppers
Cuisine: Italian
Ingredients: Use peppers of medium size; two tablespoons of melted butter; a cup of fine bread crumbs; a beaten egg; one-half teaspoon of salt; one cup of finely chopped cold meat; moisten with stock or water

From Trinity cook book, 1925

Presented as published in 1925. 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

787Calories

26 gProtein

99 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories787 kcal

Protein26 g

Carbohydrates99 g

Fiber12 g

Sugars7.2 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol245 mg

Sodium3765 mg

Potassium685 mg

Calcium364 mg

Iron9.2 mg

Magnesium105 mg

Phosphorus357 mg

Zinc2.7 mg

Copper0.7 mg

Manganese4.4 mg

Vitamin D1 mcg

Vitamin C3.2 mg

Vitamin A283 mcg

Vitamin E1.7 mg

Vitamin K98 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.7 mg

Folate171 mcg

Choline172 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 3. The excerpt below is the record exactly as published.

STUFFED PEPPERS Use peppers of medium size, cut off the tops and remove the seeds and white membrane. Put them into boiling water for five minutes, then drain and make a filling as follows: Pour two tablespoons of melted butter over a cup of fine bread crumbs; add a beaten egg, one-half teaspoon of salt, one cup of finely chopped cold meat, and moisten with stock or water

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