Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | 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
- one cup of white sauce
- a teaspoonful of soda to each pepper
- 6 green peppers 1 c-white sauce 1/2 c-cooked rice 1 t-chopped green pepper 3 oni
- 1 c-white sauce 1/2 c-cooked rice 1 t-chopped green pepper 3 onions cooked
- 1/2 c-cooked rice 1 t-chopped green pepper 3 onions cooked
- 1 t-chopped green pepper 3 onions cooked
- 3 onions cooked
- 1/2 t-paprika cut the stem ends from the peppers
- pepper
- paprika
Directions
6 green peppers 1 C-white sauce 1/2 C-cooked rice 1 T-chopped green pepper 3 onions cooked and cut fine 1/2 t-paprika
Cut the stem ends from the peppers, and remove all seeds; add one-eighth of a teaspoonful of soda to each pepper, fill with water and allow to stand one-half hour. Mix one cup of white sauce with the rice, onions, chopped pepper and paprika. Fill the pepper cases and bake thirty minutes in a moderate oven.