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    You are in: Home / Recipes / Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) Recipe
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    Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

    Average Rating:

    2 Total Reviews

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    • on September 03, 2008

      This was a lovely recipe, a little fiddly but worth it. I used dried basil, and although I did think it looked like a lot of basil I tasted it as I added it and found that it was an adequate amount. I grilled (broiled) my eggplant as it doesn't absorb as much oil this way. I did find after serving this that it wanted a little marinara sauce over the top. Could be a nice starter for a dinner party. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2008

      Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! I chose this recipe for Zingo as my family enjoys all kinds of stuffed vegetables & I was sure they'd enjoy these. This recipe is so easy to make & the aubergine turn out really delicious. They are also nice to look at - you could do this wuth baby aubergines too for a great appetizer or starter. Thanks Marie for a fab recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

    Serving Size: 1 (662 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.4
     
    Calories from Fat 228
    55%
    Total Fat 25.4 g
    39%
    Saturated Fat 8.0 g
    40%
    Cholesterol 79.6 mg
    26%
    Sodium 332.0 mg
    13%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 17.0 g
    68%
    Sugars 14.4 g
    57%
    Protein 17.2 g
    34%

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