Guest guest Posted December 1, 2002 Report Share Posted December 1, 2002 * Exported from MasterCook * Stuffed Pepper Salad Recipe By :Myra Waldo Serving Size : 12 Preparation Time :0:00 Categories : cheese salad vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Green Peppers 1/2 Cup Olive Oil 2 Tablespoons Wine Vinegar 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/4 Pound American Cheese--diced 1/4 Pound Swiss Cheese--diced Place the green peppers in a saucepan with water to cover. Boil 5 minutes. Drain, cool, and cut in half, removung the seeds and fibers. Chill. Beat together the oil, vinegar, salt, pepper and mustard. Add the American and Swiss cheeses. Marinate for 30 minutes. Stuff the pepper halves with the cheese mixture. Source: " The Complete Book Of Vegetable Cookery " Copyright: " 1962 by Myra Waldo " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 9g Fat (81.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve on lettuce leaves. NOTES : MC Formatted By Liza sugarmom Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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