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Meats Turkish Ethnic 6 Servings

INGREDIENTS

12 Green bell peppers
3 Tomatoes, optional
quartered
Parsely stems
1 T Butter
Salt and pepper to taste
2 c Water
Meat and rice stuffing
3 c Yoghurt

INSTRUCTIONS

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.  I've tried it and liked it
but haven't  been able to duplicate. Plain American yogurt is not my
idea of a  good substitute.)  Posted by Damita Green in Fidonet
Intercook  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 5.1mg
Sodium: 115.2mg
Potassium: 402.5mg
Carbohydrates: 9.9g
Fiber: 3.3g
Sugar: 5.4g
Protein: 1.9g


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