Yield: 2 servings
|3 tablespoons||Natural yoghurt|
|1 tablespoon||Fresh parsley; chopped|
|1 tablespoon||Fresh chives; chopped|
|1||Red pepper; diced|
1 Half fill a small pan with water, boil, add the eggs and boil for seven minutes. Drain and cool in cold water.
2 Shell and dice the eggs. Mix the eggs together with the yoghurt, parsley, chives and red pepper and season well.
3 Cut the top off the remaining peppers and discard the insides. Spoon the mixture into each pepper. Serve on a bed of leaves on it's own or as an accompaniment to a main dish.
Converted by MC_Buster.
Per serving: 115 Calories (kcal); 5g Total Fat; (35% calories from fat); 7g Protein; 12g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.