RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7142
Energy (kCal)	95.7015
Carbohydrates (g)	19.0472
Total fats (g)	1.049
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0116
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)	0.0406
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)	0.0101
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1100
Proline (g)	0.3370
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3060
Adjusted Protein (g)	0.0000
Cystine (g)	0.0411
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0744
Copper, Cu (mg)	0.0600
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3974
Total lipid (fat) (g)	1.0490
Vitamin K (phylloquinone) (g)	8.3645
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)	1.1580
Folate, total (g)	28.2255
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	306.2205
Energy (kcal)	95.7015
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0603
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3936
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.5400
Lutein + zeaxanthin (g)	591.4560
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1269
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)	20.7040
Fatty acids, total saturated 16:0 (g)	0.1064
Carbohydrate, by difference (g)	19.0472
Vitamin D (IU)	0.0000
Fructose (g)	0.1859
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.1960
Tyrosine (g)	0.1043
Potassium, K (mg)	220.2835
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	15.5105
Serine (g)	0.1471
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1235
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)	0.0003
Histidine (g)	0.0709
Isoleucine (g)	0.0853
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4948
Water (g)	79.8286
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)	123.7600
Sodium, Na (mg)	4.5625
Iron, Fe (mg)	0.4221
Energy (kJ)	399.6100
Ash (g)	0.5881
Caffeine (mg)	0.0000
Glycine (g)	0.0975
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)	0.3253
Fatty acids, total polyunsaturated (g)	0.3387
Vitamin E (alpha-tocopherol) (mg)	0.1325
Sucrose (g)	1.8825
Vitamin B-6 (mg)	0.0909
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)	0.2432
Beta-sitosterol (mg)	0.0400
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)	12.8310
Pantothenic acid (mg)	0.4766
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)	0.0610
Folate, food (g)	28.2255
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2163
Stigmasterol (mg)	0.0600
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)	21.7474
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1221
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.9220
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2137
Glutamic acid (g)	0.5217
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	14.9580
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3304
Folate, DFE (g)	1.4355
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)	2.1800
Tryptophan (g)	0.0240
Threonine (g)	0.0796
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2461
Protein (g)	2.7142
Cryptoxanthin, beta (g)	105.8475
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2152
Betaine (mg)	0.1024
Phosphorus, P (mg)	69.7520
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Using poblanos: | 2. Preheat broiler. | 3. Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. | 4. Place in zip-lock bag, seal. | 5. Let stand for 15 minutes. | 6. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact. | 7. Using sweet green peppers: | 8. Remove tops and removed membranes and seeds. | 9. In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes. | 10. Remove from water and drain, cut sides down, on paper towels. | 11. Prepare Filling: | 12. Preheat Oven to 350 degrees. | 13. In a sacepan combine, rice, beef, corn, mole sauce and water. | 14. Cook uncovered over medium heat until heated through, stirring frequently. | 15. Remove from heat; stir in 1/2 cup cheese. | 16. Place peppers, cut side up, in baking dish. | 17. Sprinkle with salt and pepper. | 18. Spoon filling into peppers. | 19. Sprinkle with additional cheese. | 20. Bake for 20 minutes until cheese melts. | 21. Sprinkle with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper green	4		sweet	-	-	-	-
spanish rice	1	envelope	pre-cooked	-	-	-	-
beef	2	cups	cooked ground lean	-	-	-	-
kernel corn	1/2	cup	frozen	92.355	18.2384	2.5521	1.0011
mole	3	tablespoons		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
cheddar cheese	3/4	cup	shredded shredded	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro	2	tablespoons		0.46	0.0734	0.0426	0.0104

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

Cooking in progress....

Stuffed Peppers Mole