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Chicken and Fennel Stuffed Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)167.3705
Energy (kCal)1957.1823
Carbohydrates (g)6.8793
Total fats (g)134.5893
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350F, and mix all ingredients except the peppers in a large bowl. | 2. Cut the tops from the peppers and remove the seeds and white parts of the flesh. Fill each pepper with the chicken mixture and bake in the oven for about 1 hour (or until juices run clear). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 lbs ground 1931.2044 1.1787 166.1924 134.459
    fennel 1 diced 0.5619 0.1323 0.0225 0.0036
    shallot 2 teaspoons chopped 4.8 1.12 0.1667 0.0067
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    salt pepper - - - -
    bell pepper 4 - - - -

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



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