RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.7119
Energy (kCal)	129.4262
Carbohydrates (g)	2.0218
Total fats (g)	13.7209
Fatty acids, total saturated 20:0 (g)	0.0564
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1297
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0439
Tocopherol, beta (mg)	0.0188
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)	0.2702
Tocopherol, delta (mg)	0.0101
Arginine (g)	0.0376
Proline (g)	0.0520
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1612
Adjusted Protein (g)	0.0000
Cystine (g)	0.0092
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3166
Copper, Cu (mg)	0.0262
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1214
Total lipid (fat) (g)	13.7209
Vitamin K (phylloquinone) (g)	55.4597
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)	0.0061
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	46.0565
Folate, total (g)	14.3412
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3235.3662
Energy (kcal)	129.4262
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1713
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0087
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4034
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0503
Vitamin C, total ascorbic acid (mg)	3.3224
Lutein + zeaxanthin (g)	843.2665
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0369
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)	7.7102
Fatty acids, total saturated 16:0 (g)	1.5506
Carbohydrate, by difference (g)	2.0218
Vitamin D (IU)	0.0000
Fructose (g)	0.2333
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0920
Tyrosine (g)	0.0187
Potassium, K (mg)	103.8367
Fatty acids, total saturated 12:0 (g)	0.0013
Vitamin A, RAE (g)	161.6797
Serine (g)	0.0234
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0294
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)	0.0179
Fatty acids, total saturated 14:0 (g)	0.0022
Histidine (g)	0.0117
Isoleucine (g)	0.0389
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2573
Water (g)	34.3937
Fatty acids, total saturated 8:0 (g)	0.0006
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)	1902.1255
Sodium, Na (mg)	11.2470
Iron, Fe (mg)	0.6841
Energy (kJ)	541.3040
Ash (g)	0.3380
Caffeine (mg)	0.0000
Glycine (g)	0.0320
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)	1.4146
Fatty acids, total polyunsaturated (g)	1.5451
Vitamin E (alpha-tocopherol) (mg)	2.3570
Sucrose (g)	0.0094
Vitamin B-6 (mg)	0.0587
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)	0.0395
Beta-sitosterol (mg)	0.0000
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)	0.0851
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)	0.0296
Folate, food (g)	14.3412
Fatty acids, total saturated 20:1 (g)	0.0423
Fatty acids, total monounsaturated (g)	9.8756
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.5937
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9039
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	18.2757
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0031
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.0311
Glutamic acid (g)	0.0996
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.9115
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0448
Folate, DFE (g)	14.3412
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)	1.0149
Tryptophan (g)	0.0043
Threonine (g)	0.0282
Fatty acids, total polyunsaturated 18:1 c (g)	0.0221
Manganese, Mn (mg)	0.1816
Protein (g)	0.7119
Cryptoxanthin, beta (g)	71.2828
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6452
Betaine (mg)	0.2183
Phosphorus, P (mg)	14.9595
Tocopherol, gamma (mg)	0.3380

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut around tops of capsicums to remove the stem and scrape out the white parts with a spoon, discard both. | 2. Rub olive olive oil lightly over them and also lightly over the base of a baking tray. | 3. Place cut side down into a cold oven set for 180C / 350F and cook around 20-30 minutes towards the top of the oven until they are just starting to blister, but the shape is still intact. | 4. Refrigerate for at least 20 minutes. | 5. Place lettuce leaves around the inside of each piece of capsicum and then fill with equal portions of greek yoghurt. | 6. Top with paprika and season with salt and pepper to taste. | 7. They may be served straight away or returned to the fridge a few hours if made in advance. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	4			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lettuce leaf	1	cup		5.4	1.0332	0.4896	0.054000000000000006
greek yogurt	1	cup		-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187
salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

Yoghurt Filled Capsicums - Bell Peppers