Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
344
Calories
25g
Protein
21g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g (7 oz) sweet bell peppers.
- Filling:
- 120g (4 1/2 oz) brinza (white goat cheese)
- 40g (3 1/2 oz) or 2/5 cup sour cream
- 40g butter
- 2 gloves garlic
- 1 bunch (1 oz) dill.
Directions
1
Rinse brinza well in cold water. Grate and combine with minced garlic and dill. Add sour cream and butter and make an even mixture. Cut around the pepper steams and remove seeds and white flesh from the inside. Wash peppers and then blanch them by scalding in boiling water. Cool and fill with brinza mixture. Slice peppers crosswise in rings to serve.
2
Category:Uzbekistanian Recipes
3
Category:Uzbekistanian Salads
Recipe sourced from
fandom