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Stuffed Bull's Horn Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.884
Energy (kCal)1281.1
Carbohydrates (g)82.414
Total fats (g)80.386
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper. | 2. Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers. | 3. Broil them over the BBQ, electric grill until tender. Avoid burning the skin. | 4. When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it. | 5. Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while. | 6. Serve at room temperature. Can be stored in fridge for 3-4 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pepper 10 sweet 328.0 76.096 14.104000000000001 2.7880000000000003
    cheese 2 cut cut 953.1 6.318 57.78 77.598
    olive oil - - - -
    white balsamic vinegar - - - -
    garlic grated - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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