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    You are in: Home / Recipes / Pepper and Potato Bake Recipe
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    Pepper and Potato Bake

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    • on August 03, 2007

      We lived in the UK (Wales) for 5 months so I was familiar with the measurements and language in the recipe. I did kind of Americanize it a bit with good results. I subbed a yellow pepper for the green pepper (I think the green would have overwhelmed the recipe), 1-12oz can of evaporated milk for the 1/2 pint milk and 1/4 pint double cream (which I cooked until it was thickened) and the only English cheese I could find at the local grocers was an 8oz package of Double Gloucester so I used that instead of the 6 oz of Lancashire cheese. What came out of the oven was flavor soaked potatoes highlighted by peppers and cheese. For any other Americans making this recipe 1/2oz butter is 1T, a courgette is a zucchini and I think that ½ oz plain flour is about 2-3 T.

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    Nutritional Facts for Pepper and Potato Bake

    Serving Size: 1 (585 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 498.9
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 14.0 g
    Cholesterol 72.9 mg
    Sodium 132.3 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 9.1 g
    Sugars 7.5 g
    Protein 10.9 g

    The following items or measurements are not included:

    lancashire cheese

    fresh thyme


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