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Stuffed Red Peppers Recipe
|Button mushrooms||1 Cup (16 tbs)|
|Chopped parsley||5 Tablespoon|
|Oil||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Calories 577 Calories from Fat 451
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 205.5 mg
Sodium 195.4 mg8.1%
Total Carbohydrates 23 g7.8%
Dietary Fiber 6.2 g24.7%
Sugars 14 g
Protein 10 g19.8%
Vitamin A 164.4% Vitamin C 455%
Calcium 11.3% Iron 17.6%
*Based on a 2000 Calorie diet
Blanch in boiling salted water for 5 minutes.
Leave upside down to drain.
Chop the mushrooms coarsely; dice the bacon; peel and dice the onions.
Place the bacon in a pan, heat until the fat runs, then add the mushrooms and onions and fry for 5 minutes.
Lightly beat the eggs with a pinch of salt and the parsley and stir into the vegetables.
Cook on a low heat until the eggs are lightly set.
Remove from the heat.
Use to fill the blanched peppers.
Place in a roasting pan with the oil.
Cover with foil and cook in a hot oven (425° F) for 25 minutes.
Melt the butter and mix with the black pepper, sour cream and sugar.
Spoon over the peppers and cook for a further 5 minutes.