Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 6 peppers; 1%4 cupful cold chopped meat; 1 small onion; 2-3 cupful cooked rice; % cupful chopped tomato; % cupful good meat stock; 1 tablespoonful butter

From The housewife's aid, 1950

Presented as published in 1950. 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

962Calories

31 gProtein

218 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories962 kcal

Protein31 g

Carbohydrates218 g

Fiber42 g

Sugars13 g

Total Fat19 g

Saturated Fat2.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol35 mg

Sodium363 mg

Potassium2708 mg

Calcium777 mg

Iron20 mg

Magnesium331 mg

Phosphorus490 mg

Zinc4.1 mg

Copper2.4 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A42 mcg

Vitamin E1.8 mg

Vitamin K247 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9 mg

Folate266 mcg

Choline44 mg

Caffeine0 mg

Water622 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 9. The excerpt below is the record exactly as published.

STUFFED PEPPERS 6 peppers 1%4 cupful cold chopped meat 1 small onion 2-3 cupful cooked rice % cupful chopped tomato % cupful good meat stock 1 tablespoonful butter

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