Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 1 c. whole kernel corn (drained); Cut in 1 small tomato; Cut in 2 stalks of celery; 1/4 lb. grated cheese; 4 tbs. bread crumbs; 1 tsp. salt; 6 drops of tobasco sauce; A little black pepper

From Our favorite recipes (Stake Relief Society, 1954), 1954

Presented as published in 1954. 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

809Calories

45 gProtein

74 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories809 kcal

Protein45 g

Carbohydrates74 g

Fiber8.1 g

Sugars21 g

Total Fat37 g

Saturated Fat18 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol99 mg

Sodium4599 mg

Potassium1291 mg

Calcium1104 mg

Iron3 mg

Magnesium131 mg

Phosphorus979 mg

Zinc6.8 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A309 mcg

Vitamin E1.2 mg

Vitamin K13 mcg

Vitamin B60.6 mg

Vitamin B121.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.2 mg

Folate54 mcg

Choline28 mg

Caffeine0 mg

Water397 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 8. The excerpt below is the record exactly as published.

STUFFED PEPPERS 1 c. whole kernel corn (drained) Cut in 1 small tomto Cut in 2 stalks of celery 1/4 1b. grated cheese A little parsley 4 tbs. bread crumbs 1 tsp. salt 6 drops of tobasco — A little black pepper

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