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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut out the stem ends of the peppers and reserve. Discard the seeds and fibers inside. Set the peppers aside. | 2. Heat 1 tablespoon of the oil in a skillet and stir fry the onion and lamb over moderate heat for 5 minutes. Remove the skillet from the heat and cool for 2 minutes. Stir in the parsley, hard cooked egg, cheese, bread, salt and pepper. Stuff the peppers and replace the stem ends to fit. | 3. Dip the stuffed peppers, stem end first, into the flour and coat all over. Then dip the peppers in the beaten eggs to seal the stem ends closed. Heat the remaining 3 tablespoons oil in a skillet and fry the peppers for 3 minutes on all sides. Place them in a pan. | 4. Mix together the water and tomato paste. Pour over the peppers, cover the pan and bring to a boil. Reduce the heat to low and cook slowly for ½ hour, basting now and then. Serve warm. Makes 6 peppers as a side dish with other foods. | 5. The Great Book Of Couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green pepper	6		sweet	142.8	33.1296	6.1404	1.2138
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
lamb	1/2	lb	ground	605.556	0.0	38.2838	48.9661
flat leaf parsley	5	sprigs	chopped	-	-	-	-
hard egg	1		hard-boiled chopped	-	-	-	-
gruyere cheese	1/4	cup	grated	136.29	0.1188	9.8373	10.6722
french bread	1	cup	squeezed chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
egg	2		beaten	143.0	0.72	12.56	9.51
water	1	cup		0.0	0.0	0.0	0.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504

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