RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.1613
Energy (kCal)	340.5065
Carbohydrates (g)	21.5106
Total fats (g)	20.6652
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1915
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)	0.7146
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1232
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)	2.2664
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1063
Proline (g)	0.1431
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0186
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.0222
Copper, Cu (mg)	0.1039
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5145
Total lipid (fat) (g)	20.6652
Vitamin K (phylloquinone) (g)	35.9410
Cholesterol (mg)	74.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0623
Folate, total (g)	19.3810
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1391.9419
Energy (kcal)	340.5065
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6514
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0398
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.5625
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	6.0480
Lutein + zeaxanthin (g)	96.3172
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1163
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)	35.6865
Fatty acids, total saturated 16:0 (g)	5.8374
Carbohydrate, by difference (g)	21.5106
Vitamin D (IU)	13.8000
Fructose (g)	0.0013
Fluoride, F (g)	1.9966
Aspartic acid (g)	0.1511
Tyrosine (g)	0.0731
Potassium, K (mg)	397.5050
Fatty acids, total saturated 12:0 (g)	0.2761
Vitamin A, RAE (g)	219.5019
Serine (g)	0.0903
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0821
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)	2.1750
Histidine (g)	0.0465
Isoleucine (g)	0.1002
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2936
Water (g)	530.6247
Fatty acids, total saturated 8:0 (g)	0.2084
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)	462.6325
Sodium, Na (mg)	496.4317
Iron, Fe (mg)	2.4156
Energy (kJ)	1425.2408
Ash (g)	3.4854
Caffeine (mg)	0.0000
Glycine (g)	0.0481
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)	0.4449
Fatty acids, total polyunsaturated (g)	0.6372
Vitamin E (alpha-tocopherol) (mg)	0.8239
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1856
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2197
Vitamin D (D2 + D3) (g)	0.3600
Vitamin D3 (cholecalciferol) (g)	0.3600
Lysine (g)	0.1292
Beta-sitosterol (mg)	0.2133
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.2778
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)	0.0601
Folate, food (g)	19.3810
Fatty acids, total saturated 20:1 (g)	0.0304
Fatty acids, total monounsaturated (g)	6.0687
Stigmasterol (mg)	0.3200
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)	19.7583
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	12.8637
Vitamin B-12 (g)	0.5600
Calcium, Ca (mg)	434.7839
Fatty acids, total saturated 10:0 (g)	0.4282
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0604
Glutamic acid (g)	0.3529
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.9090
Vitamin E, added (mg)	0.0000
Retinol (g)	180.0000
Leucine (g)	0.1613
Folate, DFE (g)	19.3810
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)	0.6332
Tryptophan (g)	0.0248
Threonine (g)	0.0743
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2698
Protein (g)	18.1613
Cryptoxanthin, beta (g)	21.6905
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1310
Betaine (mg)	0.0512
Phosphorus, P (mg)	336.3985
Tocopherol, gamma (mg)	0.0377

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. Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish. | 2. Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well. | 3. Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	3			-	-	-	-
polenta	3/4	cup		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
water	2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
garlic salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
anaheim chilies	1	can	drained chopped chopped	-	-	-	-
cilantro	2/3	cup	chopped	2.4533	0.3915	0.2272	0.0555
monterey jack cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
cilantro				2.4533	0.3915	0.2272	0.0555

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

Cooking in progress....

Stuffed Red Peppers With Cheesy Polenta and Green Chiles