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Suggest a better description1. Slit the peppers at the lower end and remove the seeds and pulp, but leave the stem on. Boil in water until tender; drain. 2. Slice the cream cheese and stuff each pepper with pieces of cheese. 3. Separate the eggs. Beat the whites until they form soft peaks, then add the yolks and continue beating until uniform and fluffy. Lightly salt the egg batter. 4. Heat the oil in a skillet to 375 F. Roll the peppers in flour, dip in the egg batter, and fry on both sides until golden brown. Drain on paper toweling. 5. Serve covered with Sauce. SAUCE: Heat the oil in a large skillet over medium heat. Saute the onion until soft. Reduce heat and add the tomato sauce, oregano, salt, and pepper; mix well. Simmer for 5 minutes. LA MARGARITA CHICAGO, MORTON GROVE WINE: BRILLANTE From the
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Serving Size: 1 Serving (885g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 814 | ||
Calories from Fat: 487 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 2891.8mg | 100 % | |
Potassium 2049.9mg | 54 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 38.4g | ||
Protein 40.5g | 58 % | |
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: 814
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