Heat a saute pan with olive oil until very hot. Add garlic, onion, and ginger and saute until you can smell the aroma. Add rice and toss. Remove from the heat. Add cheese, cream, curry, and black pepper. Mix well and cool before stuffing. To Assemble: Peel pepper carefully to keep them whole. Cut off the tops and remove seeds. Stuff each of the peppers with about a 1/2 cup of stuffing. Place on a sheet pan greased with 1 teaspoon olive oil. Bake at 375 degree oven for about 20-25 minutes. Serve hot! Per serving: 860 Calories (kcal); 37g Total Fat; (38% calories from fat); 13g Protein; 118g Carbohydrate; 82mg Cholesterol; 35mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1642g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 159 (11%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 40.8mg||13 %|
|Sodium 85.1mg||3 %|
|Potassium 276mg||7 %|
|Total Carbohydrate 300.4g||88 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 284.9g|
|Protein 29.9g||43 %|
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Calories per serving: 1512
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