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CATEGORY CUISINE TAG YIELD
Dairy, Eggs American 6 Servings

INGREDIENTS

6 Green bell peppers
1 lb Pot cheese [Note: If this is
not available I think
drained cottage cheese
would work]
1 c Finely chopped scallions
including green tops
1 Zucchini [courgette], finely
chopped
2 Eggs, lightly beaten
Salt
Freshly ground pepper

INSTRUCTIONS

Source: The Jewish-American Kitchen by Raymond Sokolov  Preheat the
oven to 350:F.  Slice off the tops of the peppers and remove the cores.
Place the  peppers in a large saucepan with water to cover. Bring to a
boil, and  cook for 5 minutes. Drain.  Carefully remove the ribs and
seeds without puncturing the peppers (a  grapefruit knife is the tool
of choice for this job).  Combine the remaining ingredients in a bowl
and use this mixture to  stuff the peppers. Stand the peppers upright
in a 3-inch deep souffle  dish or other ovenproof ramekin that will
hold them snugly. Pour  about 1/2-inch of water into the dish and bake
for 30 minutes. Serve  warm or at room temperature.  Posted to
JEWISH-FOOD digest V97 #033 by Brian Mailman  <bmailman@hooked.net> on
Jan 27, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 62mg
Sodium: 195.9mg
Potassium: 325.4mg
Carbohydrates: 7g
Fiber: 3.2g
Sugar: 2.5g
Protein: 4.6g


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