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Ingredientes
- 10 x -12 Italian peppers (long, sweet ones with a
- Â Â rather thin flesh), stems removed, and seeded
- 1 c. Feta cheese
- 1/2 c. cottage cheese
- 1 x -2 Large eggs
- Â Â vegetable oil for frying, app. 1 c.
- Â Â salt and freshly grnd pepper to taste
- 6 x -7 medium-sized ripe tomatoes
Direcciones
- 5-6 (Or possibly more, I do use a lot) cloves of garlic 1 c. finely minced parsley1/4 c. vegetable oilsalt and freshly grnd pepper to taste
- Mix cheese and egg(s) with a fork; smaller lumps of cheese are welcome. Fill the peppers with app. 2 1/2 tsp of the mix per pepper, depending how long they are.
- Note: don't overfill, the filling willcome out as the cheese melts. Add in salt and pepper to taste. Heat oil in a skillet and fry the peppers till both sides turn brownish.
- Place them on a paper tissue.
- Take any dish, put the tomatoes in it and pour boiling water over them. After 2-3 min, take them out with a drainer and peel them, the peel comes off ever so easily. Put oil in a pan and when warm, add in minced tomatoes. Add in salt and pepper. Lower the heat and let it simmer uncovered. When half of the liquid has evaporated, add in finely minced or possibly pressed garlic. Let it simmer till all the liquid`s gone.
- Sprinkle with parsley and cover the pan. After some 10 min, mix parsly with the sauce. Take a serving dish, and put one layer of peppers. Spread over half of the sauce. Repeat the procedure.
- Normally, it is two layers of each. can be served both hot or possibly cool.
- If served cool, leave it in the fridge for one hour before serving.
- French bread recommended, but any can do.
- Bon appetit to all the adventurous souls!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 328g | |
| Calories 605 | |
| Calories from Fat 386 | 64% |
| Total Fat 43.78g | 55% |
| Saturated Fat 26.52g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 464mg | 155% |
| Sodium 2160mg | 90% |
| Potassium 301mg | 9% |
| Total Carbs 10.25g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 9.51g | 6% |
| Protein 42.29g | 68% |
