Try this Vegetable Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionCut off top of each pepper; remove seeds. Cook about 5 minutes in enough boiling water to cover; drain. Saute garlic, tomatoes and eggplant in oil until tender. Combine eggplant mixture, breadcrumbs, salt, cheese and parsley. Mix well. Stuff peppers with mixture. Place in a baking dish and bake at 350 for 30 minutes. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 152 | ||
Calories from Fat: 86 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 191mg | 7 % | |
Potassium 53.9mg | 1 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 12.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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