Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg 12 sweet bell peppers
- 500g (18 oz) mutton or beef
- 100g rice or 1/2 cup rice
- 1 egg
- 4 onions
- 3 tomatoes
- salt
- black pepper
- bay leaf
Directions
Put meat through a meat-grinder and combine with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. In a large pot, boil meat bones to make broth, place stuffed bell peppers on top and cook over low heat about 30 minutes. Serve 4-6 peppers on each plate and top with strained broth.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Meat Dishes