Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- two cupfuls minced veal
- one cup mashed potatoes
- two cups stock
- one cup tomatoes
- two tablespoons butter creamed
- one-half dozen peppers
- one onion
- two tablespoons flour
- salt
Directions
Cut top off pepper, take out seed and white membrane with sharp knife. Soak over night in salt water. For one-half dozen peppers, two cupfuls minced veal, beef or ham or a combination of all three, one cup mashed potatoes or rice. Season with salt and butter. Bind together with cream or rich stock. Fill peppers with the mixture and place on end in baking dish with enough hot water to prevent burning. Cover closely and bake thirty minutes. Transfer to a hot dish and serve with following sauce : Two cups stock, one onion, a little minced parsley, one cup tomatoes, salt, two tablespoons butter creamed with two tablespoons flour. Cook gently until smooth. — Mrs. G. H. Barney, Williams, Ariz.