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Fried stuffed peppers with cheese (Bulgarian recipe) Source : My grand - mother Venoutcha Benaroyo-Covo Roast, and peel the pepppers. Cut out the stalk, scoop out the seeds, leaving the pepper intact. Crush the feta cheese with a fork, add 1-2 beatten eggs, some black pepper , then fill the peppers with about 2-3 Tsp of the mixture. Dip the peppers into flour, one at a time, and shake to remove excess of flour. Turn them in a plate with beatten eggs and fry in hot oil until evenly brown. Drain on a clean kitchen cloth. Serve hot, or cold. Can be re-heated in an oven before serving as an appetizer or light dinner. Posted to JEWISH-FOOD digest by Judith Sobel
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1512 (85%)|
|Amt Per Serving||% DV|
|Total Fat 168g||224 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 120.9g|
|Polyunsanturated Fat 28.7g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.5mg||0 %|
|Total Carbohydrate 75g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 75g|
|Protein 0g||0 %|
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Calories per serving: 1775
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