Photo: Mockup Graphics
Stuffed Mini Peppers Recipe
12 ingredients
6-8 servings
openrecipes
How to Make Italian Stuffed Mini Peppers.Read more: http://croce-delizia.blogspot.com/2010/07/peperoncini-ripieni.html
Estimated Nutrition (whole recipe, rough)
724
Calories
22g
Protein
23g
Fat
106g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 10 small sized red peppers (papaccella napoletana)
- 1 tablespoon salted or pickled capers, rinsed
- 10 pitted sweet black olives, coarsely chopped
- 2 or 3 salted anchovies (canned if need be), rinsed, boned, and chopped
- 1 clove garlic, minced
- Oregano to taste
- 100 grams of Provolone cheese
- 1 small bunch parsley, minced
- 3 tablespoons bread crumbs
- 3/4 cup olive oil
- 12 fresh small tomatoes ("pachino" or "datterino" varieties), chopped
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes