Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
954
Calories
34g
Protein
41g
Fat
112g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- ½ lb green or red bell peppers
- 1 lb red tomatoes
- ½ lb salted cottage cheese or Greek feta cheese
- 1 tablespoon flour
- ¼ lb (1 stick) butter
- 3 tablespoons virgin olive oil
- Salt to taste
- Black pepper to taste
- Chili pepper to taste
Directions
1
Peel the skin off the tomatoes and peppers. Sauté them with the olive oil in a saucepan for 5–7 minutes. Set them aside to cool for 15 minutes.
2
Chop the tomatoes and peppers the way you like.
3
In another saucepan, melt the butter. Add flour, cottage cheese, and black pepper, salt, and chili pepper to taste. Mix all the ingredients together well, then stir into the vegetable mixture.
4
Bake vegetable mixture in a preheated 350°F (175°C) oven for 15 minutes.
5
Remove from oven and serve immediately.
Recipe sourced from
wikibooks