Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
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
- 3 red bell peppers
- 2 green or yellow bell peppers
- 1 cup ground veal
- 3 green onions, chopped
- 1 clove garlic, minced
- 170g. cream cheese
- 1 egg
- 3 Tbsp. half-and-half (cream)
- 1 tsp. cumin
- Dash salt and Pepper
- Water
Directions
Slice the tops off the peppers. Pull out the seeds and the cores. Dice 1 red pepper. Set aside. Save the tops.
Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green onions and garlic. Stir in soft cream cheese and blend with a wooden spoon.
Stir in the egg and half-and-half, then add the grated cheese. Season with cumin and salt and pepper.
Preheat oven to 180°C.
Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoons of water around the peppers.
Bake at 180°C until the filling is puffed and the peppers are soft, about 40 minutes. Serve immediately.
Category:Macedonian Recipes
Category:Macedonian Appetizers