Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for 1/2 hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (533g)|
|Recipe Makes: 2|
|Calories from Fat: 255 (14%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 10g|
|Cholesterol 108.5mg||33 %|
|Sodium 7634.5mg||263 %|
|Potassium 1200.5mg||32 %|
|Total Carbohydrate 322.7g||95 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 301.1g|
|Protein 65.4g||93 %|
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Calories per serving: 1822
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