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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- three cups bread crumbs
- half cup finely chopped meat
- one cup of bread crumbs wet in a little milk
- one cup of cooked meat chopped fine
- one tablespoon butter
- one teaspoon salt
- six large bell-peppers
- three tomatos
- eight bell-peppers
- one onion cut fine
- two green peppers cut fine
- one tomato cut in small pieces
- one tea- spoon chopped parsley
- one egg
- one side
Directions
Six large bell-peppers, even size, three cups bread crumbs, half cup finely chopped meat, three tomatos, butter, salt, pepper. With a sharp knife cut around the stems of the peppers, mak- ing little corns; remove the seeds and fill the shells with the mixture of bread crumbs and meat ; moisten with the juice and pulp of tomatos and melted butter. Replace the stems and bake about twenty minutes.
Mrs. H. Kirckhoff. STUFFED PEPPERS.
Eight bell-peppers, one cup of bread crumbs wet in a little milk or stock, one cup of cooked meat chopped fine, one onion cut fine, one or two green peppers cut fine, one tomato cut in small pieces, one tablespoon butter, one teaspoon salt, one tea- spoon chopped parsley, one egg. Put the peppers in a hot oven until the skin becomes scorched and easy to remove. Cut open on one side and remove the seeds and fibers, then fill.
Filling : Put the onion and green peppers in the frying pan with the butter until the onion becomes a light brown ; add the tomatos and cook a little longer. Mix the meat and bread crumbs with salt, pepper and parsley. Put in the frying pan with the onion and heat through. Fill the peppers ; dip them in the beaten egg, roll in cracker crumbs and fry a golden brown in butter, or cook in the oven, basting often with melted butter.
Mrs. Eugene O. McLaughlin.