Savory Stuffed Peppers
|Chopped parsley||1 Teaspoon|
|Onion||1⁄2 Small, finely chopped|
|Made mustard||1⁄4 Teaspoon|
|Butter||1⁄2 Ounce (15 Gram)|
|Green peppers||2 Medium|
|Streaky bacon rashers||2 , derinded and chopped|
|Single cream||4 Tablespoon|
|Cheddar cheese||2 Ounce, grated (50 Gram)|
|Long grain rice||2 Ounce, cooked (50 Gram)|
Cut the tops from the peppers and reserve; discard the seeds and cores.
Blanch in boiling salted water for 2 minutes, remove and drain.
Melt the butter in a saucepan, add the onion and bacon and fry until soft.
Remove from the heat and stir in the rice and cheese.
Beat the cream with the mustard, parsley and salt and pepper to taste, then stir into the rice mixture.
Pile this mixture into the pepper shells.
Replace the tops.
Place in a shallow ovenproof dish, cover with foil and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 15 to 20 minutes.
Serving size: Complete recipe
Calories 938 Calories from Fat 504
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 33.9 g169.3%
Trans Fat 0 g
Cholesterol 158 mg52.7%
Sodium 1186.7 mg49.4%
Total Carbohydrates 68 g22.7%
Dietary Fiber 6.4 g25.5%
Sugars 10.3 g
Protein 40 g80.3%
Vitamin A 57% Vitamin C 421.5%
Calcium 52.7% Iron 13%
*Based on a 2000 Calorie diet