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White Bread Filled With Pepper Cheese Recipe
|Gelatin||1 1⁄4 Ounce (1 Package)|
|White bread loaf||1 Pound (Oval, 1 Piece)|
|Softened butter||2 Tablespoon|
|Ricotta/Cottage cheese||16 Ounce|
|Softened cream cheese||8 Ounce|
|Pickled green peppercorns||2 Tablespoon|
|Sweet red pepper||1|
|Garden cress sprigs||3|
Serving size: Complete recipe
Calories 2980 Calories from Fat 1471
% Daily Value*
Total Fat 163 g250.5%
Saturated Fat 97.4 g487.2%
Trans Fat 0 g
Cholesterol 549.9 mg
Sodium 3600.4 mg150%
Total Carbohydrates 238 g79.3%
Dietary Fiber 13.2 g52.7%
Sugars 20.5 g
Protein 123 g246.9%
Vitamin A 215.3% Vitamin C 316%
Calcium 124.3% Iron 23.5%
*Based on a 2000 Calorie diet
Slice a cap off one end of the bread and hollow out the loaf, leaving about a 1/2-inch layer inside the crust.
Butter the inside of the loaf using a long knife.
Cream the cheese and cream cheese.
Chop or crush the peppercorns and add to the cheese with one tbs. of the pickling juice.
Clean, wash and finely dice the red pepper.
Peel and chop the onion.
Cut the cress from its roots, wash and drain.
Mix the vegetable ingredients with the cheese mixture and season with the salt.
Blend in the gelatin mixture.
Fill the hol-lowed-out loaf with the cheese mixture, pressing in firmly.
Wrap the bread loosely in foil and refrigerate 2 hours.
Slice the bread and arrange on a serving platter.