Directions:
- Wash peppers, remove stems, cut off the tops and remove the seeds without breaking the shells.
- Add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly.
- Pack tightly into peppers.
- If desired, replace tops onto stuffed peppers and fasten them down with toothpicks.
- Arrange the stuffed peppers upright in a stone crock and cover with cold vinegar.
- Place cover over jar and put away in a cool place until ready to use.
- According to the cookbook, they may be kept several months before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.65 Kcal (279 kJ) | ||
| Calories from fat | 3.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 1% | |
|---|---|---|---|
| Sodium | 213.57mg | 9% | |
| Potassium | 268.25mg | 6% | |
| Total Carbs | 10.75g | 4% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 146.5mg | 244% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.4mg | 280% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 21.88 Kcal (92 kJ) | ||
| Calories from fat | 1.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Sodium | 70.13mg | 9% | |
| Potassium | 88.08mg | 6% | |
| Total Carbs | 3.53g | 4% | |
| Sugars | 2.23g | 27% | |
| Dietary Fiber | 1.27g | 16% | |
| Protein | 0.34g | 2% | |
| Vitamin C | 48.1mg | 244% | |
| Vitamin A | 1mg | 99% | |
| Iron | 16.6mg | 280% | |
| Calcium | 14.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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