Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two cups of boiled chicken
- two cups of boiled rice
- one cup of strained tomatoes
- one tablespoon of grated onion
- one-half tablespoons of melted butter
- three-fourths cup of meat stock
- two tablespoons of fresh bread crumbs
- 31 vegetables stuffed peppers -- six green peppers
- six green peppers
Directions
PRAGUE CHAPTER BOOK OF RECIPES 31
VEGETABLES
STUFFED PEPPERS— Six green peppers, two cups of boiled chicken, veal or lamb chopped, two cups of boiled rice, one cup of strained tomatoes, one tablespoon of grated onion, two and one-half tablespoons of melted butter, three-fourths cup of meat stock, two tablespoons of fresh bread crumbs. Remove stem end and seeds of peppers, boil ten minutes in boiling salt water; drain and fill with the meat, rice, tomatoes, onion and bread crumbs mixed. Place in baking dish, add tomatoes and bake twenty-five minutes.