RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6474
Energy (kCal)	94.045
Carbohydrates (g)	8.6485
Total fats (g)	6.2834
Fatty acids, total saturated 20:0 (g)	0.0086
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0296
Fatty acids, total polyunsaturated 17:1 (g)	0.0022
Fatty acids, total trans-monoenoic (g)	0.2131
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0080
Fatty acids, total saturated 4:0 (g)	0.0099
Fatty acids, total trans (g)	0.2547
Riboflavin (mg)	0.0812
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.0912
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5903
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.1192
Proline (g)	0.1186
Fatty acids, total polyunsaturated 18:1 t (g)	0.2131
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7975
Adjusted Protein (g)	0.0000
Cystine (g)	0.0154
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2868
Copper, Cu (mg)	0.0538
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2674
Total lipid (fat) (g)	6.2834
Vitamin K (phylloquinone) (g)	3.9072
Cholesterol (mg)	18.8800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0249
Menaquinone-4 (g)	1.9200
Phytosterols (mg)	7.0150
Folate, total (g)	11.3383
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0058
Vitamin A, IU (IU)	157.3617
Energy (kcal)	94.0450
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0941
Fatty acids, total saturated 14:1 (g)	0.0429
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0310
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	3.4360
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0224
Vitamin C, total ascorbic acid (mg)	5.8682
Lutein + zeaxanthin (g)	16.0350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0003
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0912
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0506
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.7867
Fatty acids, total saturated 16:0 (g)	1.6721
Carbohydrate, by difference (g)	8.6485
Vitamin D (IU)	0.0000
Fructose (g)	0.5216
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.1545
Tyrosine (g)	0.0606
Potassium, K (mg)	174.0933
Fatty acids, total saturated 12:0 (g)	0.1442
Vitamin A, RAE (g)	40.3883
Serine (g)	0.0825
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0734
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0019
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	0.5219
Histidine (g)	0.0425
Isoleucine (g)	0.0730
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0259
Niacin (mg)	0.1811
Water (g)	67.0414
Fatty acids, total saturated 8:0 (g)	0.0464
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0026
Carotene, beta (g)	16.1717
Sodium, Na (mg)	68.1983
Iron, Fe (mg)	0.6927
Energy (kJ)	393.3883
Ash (g)	0.5459
Caffeine (mg)	0.0000
Glycine (g)	0.0489
Fatty acids, total trans-polyenoic (g)	0.0416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0019
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2300
Fatty acids, total polyunsaturated (g)	0.2845
Vitamin E (alpha-tocopherol) (mg)	0.2302
Sucrose (g)	0.4006
Vitamin B-6 (mg)	0.1404
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0650
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1225
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0061
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2406
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)	0.0547
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0417
Folate, food (g)	11.3383
Fatty acids, total saturated 20:1 (g)	0.0093
Fatty acids, total monounsaturated (g)	1.4796
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1402
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0346
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.2905
Fatty acids, total polyunsaturated 16:1 c (g)	0.0941
Fatty acids, total saturated (g)	3.2747
Vitamin B-12 (g)	0.0672
Calcium, Ca (mg)	66.4283
Fatty acids, total saturated 10:0 (g)	0.1211
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0559
Glutamic acid (g)	0.3718
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0003
Carotene, alpha (g)	0.1567
Vitamin E, added (mg)	0.0000
Retinol (g)	38.7767
Leucine (g)	0.1354
Folate, DFE (g)	11.3383
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0416
Fiber, total dietary (g)	1.0185
Tryptophan (g)	0.0240
Threonine (g)	0.0648
Fatty acids, total polyunsaturated 18:1 c (g)	1.1118
Manganese, Mn (mg)	0.1817
Protein (g)	1.6474
Cryptoxanthin, beta (g)	0.5250
Fatty acids, total saturated 18:1 undifferentiated (g)	1.3308
Betaine (mg)	0.2810
Phosphorus, P (mg)	49.2400
Tocopherol, gamma (mg)	0.2181

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut the top off the peppers and remove the membranes and seeds. | 2. Sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes. Sprinkle in the oregano. | 3. Sprinkle with the Worcestershire sauce and remove. | 4. Stuff the peppers with this filling. | 5. Top with a tsp of cottage cheese (or other). | 6. Sprinkle with a little parsley. | 7. Bake for 30 minutes around 350°F and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry pepper	8			-	-	-	-
onion	4	tablespoons	minced	16.0	3.736	0.44	0.04
mushroom	2		minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
cream	8	teaspoons	sour	63.36	1.4816	0.7808	6.192

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

Cooking in progress....

Hot Stuffed Cherry Peppers