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Suggest a better descriptionSplit the peppers lengthwise and remove seeds. Parboil the peppers in a small amount of boiling salted water for about 5 minutes. Drain well. In a skillet melt 1 tablespoon of the butter and cook the beef and onion, breaking up the meat with a fork, until the meat loses its red color; pour off excess fat. Add 1 teaspoon salt and a dash of pepper. Fill the peppers with the mixture and arrange them in a shallow baking dish. Melt the remaining butter and blend in the flour. Gradually add the milk and cook, stirring, until thickened. Stir in the cheese and season to taste. Pour sauce over the peppers and bake in a preheated 350(F) oven for about 30 minutes. Makes 4 servings.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 684 | ||
Calories from Fat: 506 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.3g | 75 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 167.4mg | 52 % | |
Sodium 1308.7mg | 45 % | |
Potassium 730.6mg | 19 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 11g | ||
Protein 31.4g | 45 % | |
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: 684
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