| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 2 | Eggs | |
| 3 | tb | Natural yoghurt |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh chives; chopped |
| 1 | Red pepper; diced | |
| 1 | Yellow pepper | |
| 1 | Green pepper |
INSTRUCTIONS
1 Half fill a small pan with water, boil, add the eggs and boil for seven minutes. Drain and cool in cold water. 2 Shell and dice the eggs. Mix the eggs together with the yoghurt, parsley, chives and red pepper and season well. 3 Cut the top off the remaining peppers and discard the insides. Spoon the mixture into each pepper. Serve on a bed of leaves on it's own or as an accompaniment to a main dish. Converted by MC_Buster. Per serving: 115 Calories (kcal); 5g Total Fat; (35% calories from fat); 7g Protein; 12g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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