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Suggest a better descriptionFried stuffed peppers with cheese (Bulgarian recipe) Source : My grand - mother Venoutcha Benaroyo-Covo Roast, and peel the pepppers. Cut out the stalk, scoop out the seeds, leaving the pepper intact. Crush the feta cheese with a fork, add 1-2 beatten eggs, some black pepper , then fill the peppers with about 2-3 Tsp of the mixture. Dip the peppers into flour, one at a time, and shake to remove excess of flour. Turn them in a plate with beatten eggs and fry in hot oil until evenly brown. Drain on a clean kitchen cloth. Serve hot, or cold. Can be re-heated in an oven before serving as an appetizer or light dinner. Posted to JEWISH-FOOD digest by Judith Sobel
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1775 | ||
Calories from Fat: 1512 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168g | 224 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 120.9g | ||
Polyunsanturated Fat 28.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.5mg | 0 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75g | ||
Protein 0g | 0 % | |
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: 1775
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