Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes). Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course. From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. Ive tried it and liked it but havent been able to duplicate. Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6|
|Calories from Fat: 32 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.6mg||3 %|
|Sodium 113.1mg||4 %|
|Potassium 624.1mg||16 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 27.4g|
|Protein 6.7g||10 %|
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Calories per serving: 172
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