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Savory Peppers Recipe
|Pepper||4 (Green / Red)|
|Diced salami||1 Cup (16 tbs)|
|Cooked ham||1⁄2 Cup (8 tbs), cut into strips|
|Sweet dill pickles||1 , chopped|
|Onions||2 , sliced|
|Tomato paste||3 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Beef stock||1 1⁄4 Cup (20 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Cottage cheese||5 Tablespoon|
|Lemon||1 , rind and juice taken|
Calories 474 Calories from Fat 245
% Daily Value*
Total Fat 28 g42.5%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 63.1 mg
Sodium 751.9 mg31.3%
Total Carbohydrates 38 g12.7%
Dietary Fiber 3.5 g14.2%
Sugars 7.4 g
Protein 21 g41.5%
Vitamin A 15.4% Vitamin C 31.8%
Calcium 6.7% Iron 13.5%
*Based on a 2000 Calorie diet
Seed and blanch in boiling salted water for 5 minutes.
Drain and cool.
Melt 1/4 cup of the butter in a frying pan and add the salami, ham, pickle, onions and tomato paste.
Cook gently for 5 minutes.
Melt the remaining butter in a saucepan.
Stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, until thickened.
Add the Worcestershire sauce.
Stir a third of this sauce into the sausage mixture, simmer for 5 minutes, then fill the peppers and replace tops.
Beat the remaining sauce with the strained cottage cheese, sugar, grated lemon rind and juice.
Pour into a dish and stand the peppers in it.
Cover and bake in a hot oven (425° F) for 20 minutes.