RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9321
Energy (kCal)	13.8385
Carbohydrates (g)	2.7696
Total fats (g)	0.2084
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0225
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0245
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0099
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0466
Proline (g)	0.0572
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0040
Adjusted Protein (g)	0.0000
Cystine (g)	0.0072
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4870
Copper, Cu (mg)	0.0691
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2553
Total lipid (fat) (g)	0.2084
Vitamin K (phylloquinone) (g)	272.8181
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.8080
Folate, total (g)	27.1595
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1586.6425
Energy (kcal)	13.8385
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0021
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0117
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1809
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	21.9036
Lutein + zeaxanthin (g)	1178.8190
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0478
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	14.0065
Fatty acids, total saturated 16:0 (g)	0.0233
Carbohydrate, by difference (g)	2.7696
Vitamin D (IU)	0.0000
Fructose (g)	0.0038
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0921
Tyrosine (g)	0.0248
Potassium, K (mg)	127.3115
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	79.3005
Serine (g)	0.0363
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0397
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0015
Histidine (g)	0.0173
Isoleucine (g)	0.0342
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2838
Water (g)	20.4636
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	950.3250
Sodium, Na (mg)	9.3460
Iron, Fe (mg)	1.2795
Energy (kJ)	57.8090
Ash (g)	0.5130
Caffeine (mg)	0.0000
Glycine (g)	0.0397
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0361
Fatty acids, total polyunsaturated (g)	0.0604
Vitamin E (alpha-tocopherol) (mg)	0.1747
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0607
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0441
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.1053
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0217
Folate, food (g)	27.1595
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0583
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.3835
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0408
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	41.4825
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0179
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0479
Glutamic acid (g)	0.0927
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0624
Folate, DFE (g)	27.1595
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.9408
Tryptophan (g)	0.0115
Threonine (g)	0.0317
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2864
Protein (g)	0.9321
Cryptoxanthin, beta (g)	3.0475
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0560
Betaine (mg)	0.1264
Phosphorus, P (mg)	18.1610
Tocopherol, gamma (mg)	0.1645

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. wash and thoroughly dry peppers and cut the tops off. Remove seeds and white veins inside, keeping the body of the pepper whole. | 2. Break the bread into pieces of varying size but nothing more than about a half inch square. | 3. Remove the tomatoes from the can and squish into the bread breaking into pices (you may not have to use all the tomatoes in the can… go by how it looks and feels if it’s too dry add some of the juice from the can.) The mixture should be moist but not very wet. | 4. Stir in the rest of the ingredients and incorporate thoroughly. | 5. Stuff the bread mixture into the hollow peppers and level off on the top. (pack them fairly tightly but don’t jam or force the stuffing into the pepper). | 6. Heat about ½ inch of oil in a deep frying pan on about medium high (I like to use half olive oil, half vegetable oil for the flavor). | 7. Fry the stuffed peppers until the skin begins to turn golden brown, the pepper becomes soft and the filling is heated through. | 8. Remove from oil and sprinkle with a little salt, if desired. | 9. Can be served hot, warm or right out of the refrigerator! (p.s omit the anchovy and this is a nice vegetarian (not vegan) dish). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pepper	8 -12		sweet	0.0	0.0	0.0	0.0
italian bread	4	cups		-	-	-	-
tomato basil	1	can		-	-	-	-
black olive	1	can	pitted drained chopped	-	-	-	-
locatelli cheese	1/2	cup	grated	-	-	-	-
anchovy fillet	6 -7		canned mashed	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt pepper				-	-	-	-
oil				-	-	-	-

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

Cooking in progress....

Grandmom Lena’s Stuffed Italian Frying Peppers