Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- one cup boiled rice
- six sweet peppers
- four medium sized tomatoes
- one medium sized onion
- six large peppers
- salt
- pepper
Directions
Six sweet peppers, four medium sized tomatoes, one medium sized onion, one cup boiled rice. Season with a little butter, salt, pepper and sugar to taste. Remove seeds from peppers, then parboil in cold water a few minutes. Cook tomatoes, onion and seasoning about one-half hour, add cooked rice. Fill peppers and bake in buttered stew^ pan. Add small amount of water to keep from burning. Bake one-half hour. This amount will fill six large peppers. Cracker crumbs or cold chopped meat may be used in place of rice.
Mrs. Cuthbert Corlett.