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Cuban Stuffed Bell Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.3499
Energy (kCal)1804.0164
Carbohydrates (g)76.0242
Total fats (g)103.4489
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash green peppers, slice off stem end, and remove seeds and membrane. Drop the peppers into boiling water that has been lightly salted. Boil for two or three minutes and remove. | 2. Sauté onion with ground beef and a little olive until browned. (DO NOT DRAIN.) Stir in tomatoes (I used chili style canned tomatoes) and heat through. Remove from heat and stir in bread cubes, 1 teaspoon of cumin, salt, pepper, and 1/2 cup ketchup. | 3. Stuff peppers and place in lightly greased baking pan. Mix 1/2 cup ketchup with 1/4 cup tomato juice, wine, and one teaspoon ground cumin. Pour this sauce over the peppers, cover the pan, and bake at 300° F for 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green pepper 6 196.8 45.6576 8.4624 1.6728
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 chopped 60.0 14.01 1.65 0.15
    beef 1 1/2 ground 1347.1709 0.0 132.1316 86.6136
    tomato 1 can chopped drained 62.068999999999996 13.7631 3.2384 0.5397
    french bread 2 cups old - - - -
    salt 2 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    ketchup 1 cup - - - -
    red wine 1/4 cup - - - -
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353

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



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