Try this Peppers Stuffed with Scrapple recipe, or contribute your own.
Suggest a better descriptionBerks County Recipe Page http://www.berksweb.com/pam/scrapple.html Cube and soften scrapple over low heat. Add onion. Cut thin slice from stem end of peppers. Remove seeds and plunge in boiling water 5 minutes. Drain and stuff with scrapple. Set peppers in muffin pans. Bake in moderate oven (350 deg. F.) 25 to 30 minutes. Top with cheese sauce. I suppose Pablanos would work fine - you know, Scrapple Relleno. Posted to CHILE-HEADS DIGEST by "Rockin Randy"
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 35 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 294.3mg | 8 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 5.2g | ||
Protein 1.5g | 2 % | |
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: 35
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