Try this Salad Stuffed Peppers recipe, or contribute your own.
Suggest a better description1 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 | ||
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Calories: 408 | ||
Calories from Fat: 229 (56%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 408
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