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Char the peppers over a gas flame or under a broiler, turning them often to ensure they char evenly. Wrap the charred peppers in a dish cloth and let cool for several minutes. Carefully scrap the skins off the peppers, making sure not to poke any holes in the peppers. Cut a slit in the side of each pepper and remove the seeds. Set the peppers aside. Preheat the oven to 350 degrees. Melt the butter in a skillet. Saute the onion and garlic until the onion is soft. Add the corn, salt and pepper. Cook for 2 minutes. Stuff the peppers with the corn mixture and one spoonful of the farmers cheese. Butter a baking dish large enough to hold the peppers comfortably in a single layer. Place the peppers in the dish with the slit facing up. Pour the creme fraiche over. Bake for 10 minutes. Sprinkle the grated cheese over. Brown lightly under the broiler. Serve hot. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 207 (82%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 60.2mg||19 %|
|Sodium 120.4mg||4 %|
|Potassium 416.4mg||11 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.4g|
|Protein 3.5g||5 %|
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Calories per serving: 252
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