1 Half fill a small pan with water, boil, add the eggs and boil for seven minutes. Drain and cool in cold water. 2 Shell and dice the eggs. Mix the eggs together with the yoghurt, parsley, chives and red pepper and season well. 3 Cut the top off the remaining peppers and discard the insides. Spoon the mixture into each pepper. Serve on a bed of leaves on its own or as an accompaniment to a main dish. Per serving: 115 Calories (kcal); 5g Total Fat; (35% calories from fat); 7g Protein; 12g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 229 (56%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1058.8mg||326 %|
|Sodium 369.4mg||13 %|
|Potassium 696mg||18 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.3g|
|Protein 34.1g||49 %|
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Calories per serving: 408
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