Fry the scrapple lightly in slices, in butter, and then mix the scrapple, the drippings, the slightly beaten egg, onion, paprika, parsley, and bread crumbs into a thick paste. Remove the ends and stems of the peppers and stuff them with the mixture. Lay them on their sides in a baking pan containing a little water and bake for 30 minutes, turning occasionally.
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (37%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 60.5mg||19 %|
|Sodium 46.7mg||2 %|
|Potassium 459.7mg||12 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 11.2g|
|Protein 4.1g||6 %|
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Calories per serving: 111
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