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Suggest a better descriptionIn a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring for 1 minute. In a bowl stir together the bell pepper mixture, ricotta and 2 tablespoons of the Parmesan with salt and pepper to taste. Let the filling cool. Spread about 2 tablespoons of the filling on each crepe and roll them up jelly-roll fashion. Arrange the crepes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with butter, and sprinkle them with the remaining Parmesan. Bake the crepes in the middle of a preheated 400 degree oven for 20 minutes and serve them with the sauce. Yield: 4 to 6 servings Recipe by: COOKING LIVE SHOW #CL9283
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Serving Size: 1 Serving (1974g) | ||
Recipe Makes: 1 servings | ||
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Calories: 893 | ||
Calories from Fat: 313 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 91.4mg | 28 % | |
Sodium 9649.5mg | 333 % | |
Potassium 6000mg | 158 % | |
Total Carbohydrate 105.8g | 31 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 80g | ||
Protein 58g | 83 % | |
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: 893
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