| 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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