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Cream Stuffed Bell Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.5478
Energy (kCal)2416.1299
Carbohydrates (g)191.8782
Total fats (g)138.508
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare peppers by cutting off tops. | 2. Remove seeds and scrape insides with teaspoon. | 3. Wash peppers. | 4. Mince and lightly brown onion in small amount of oil, add paprika at end of browning. | 5. Pour this in a large bowl and mix with meat, rice and seasoning. | 6. Fill green peppers with mixture of rice and meat. | 7. Place peppers in deep pot; pour on tomato soup and enough water to cover peppers (sometimes I will add two cans for richer gravy). | 8. Simmer for 1 hour or until rice is cooked; when rice is soft peppers are done. | 9. Add heavy cream to liquid after peppers are finished and serve. (Do not boil after cream is added). | 10. When serving cut meatball and place sauce on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1/2 lb ground 449.05699999999996 0.0 44.0439 28.8712
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    rice 1 cup washed 678.95 141.0625 13.949000000000002 5.92
    salt 1 tablespoon - - - -
    paprika 1 tablespoon sweet 19.176 3.6713 0.9615 0.8765
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    campbell tomato soup 1 can condensed 165.2924 34.491 3.012 1.506
    green pepper 8 -9 0.0 0.0 0.0 0.0
    heavy cream 1/2 204.0 1.6440000000000001 1.704 21.648000000000003

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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