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Stuffed Peppers

Name: Stuffed Peppers
Yield: 6 servings
Ingredients: 6 large, sweet peppers; 1 cup each boiled rice; 1 cup cold meat, chopped fine; 1 cup tomatoes, cut fine; 1/2 cup bread crumbs; salt; pepper; onion

From Farm and home cook book and housekeeper's assistant, 1907

Serves 6

Another way is to cut the peppers in slices, dip in batter, and fry brown.

Presented as published in 1907. 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

154Calories

8 gProtein

15 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories154 kcal

Protein8.4 g

Carbohydrates15 g

Fiber2.9 g

Sugars4.3 g

Total Fat7.1 g

Saturated Fat3 g

Monounsaturated Fat3 g

Polyunsaturated Fat0.6 g

Cholesterol34 mg

Sodium98 mg

Potassium428 mg

Calcium34 mg

Iron2.1 mg

Magnesium26 mg

Phosphorus99 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C109 mg

Vitamin A34 mcg

Vitamin E0.6 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate29 mcg

Choline10 mg

Caffeine0 mg

Water172 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 124. The excerpt below is the record exactly as published.

Stuffed Peppers Remove seeds from 6 large, sweet peppers. Put over the fire in cold water, bring to the boiling point, and then drain. Repeat this twice. Prepare a filling of 1 cup each boiled rice, cold meat, chopped fine, and tomatoes, cut fine, and V2 cup bread crumbs. Season with salt, pepper and onion

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