Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Preheat oven to 375F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately. Serves 8. Bon Appetit October 1992
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|Serving Size: 1 Serving (3574g)|
|Recipe Makes: 1|
|Calories from Fat: 1009 (45%)|
|Amt Per Serving||% DV|
|Total Fat 112.1g||149 %|
|Saturated Fat 44.3g||222 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 455.1mg||140 %|
|Sodium 9110.2mg||314 %|
|Potassium 9003.6mg||237 %|
|Total Carbohydrate 188.4g||55 %|
|Dietary Fiber 39.9g||160 %|
|Sugars, other 148.5g|
|Protein 147.5g||211 %|
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Calories per serving: 2237
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