Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
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
- one cup hot boiled rice
- three cups ham- burger
- one slice bacon
- two tablespoons butter
- one-fourth cup boiled rice
- one pound hamburger steak
- one-fourth pound bacon sliced
- a piece of butter on the top
- a piece of lettuce
- six large bell peppers
- one small onion
- one onion chopped fine
- one dozen peppers
Directions
If the peppers are too old and hot soak in. salt and water. Remove stem end, taking out the seeds and pulp. Stuff with chopped ham, tongue, corn beef or any remnant of meat, sea- son with grated onion, pepper and salt, moisten with sweet cream, or butter and milk; put bread crumbs, and a piece of butter on the top of each. Put in a tin basin with a little water, and place in a hot oven until thoroughly heated. Serve hot on a piece of lettuce. The peppers are excellent stuffed with chicken and canned corn or peas seasoned to taste, using a well beaten egg to moisten. — Mrs. \Vm. F. Dermont, Wil- liams, Ariz.
STUFFED BELJj PEPPERS.
Take six large bell peppers, cut off tops, remove seeds and fill with following: One cup hot boiled rice, three cups ham- burger, one small onion, chopped and fried in butter. Mix. season and fill peppers, place in pan on ends, cover with tops, one slice bacon and pour over all one can tomatoes, bake one and one-half hours. — Mrs. Maude Jones, Williams, Ariz.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 397
STUFFED BELlj PEPPERS.
One onion chopped fine, two tablespoons butter, one-fourth cup boiled rice, one pound hamburger steak, one can tomatoes, one-fourth pound bacon sliced, one dozen peppers. Fry onion in the butter, add rice and hamburger steak and mix all to- gether. Stuff peppers with this. Place in covered baking dish, pour tomatoes over them and lay slices of bacon on top. Bake in slow oven for three hours. — Mrs. Gadis, Williams, Ariz.