Roasted Peppers With Four Cheeses

1. Char peppers over gas flame or in broiler until blackened but still firm; cool peppers completely, peel off skin.

2. Preheat oven to 400 degrees.

3. Mix remaining ingredients except anchovies and grape leaves in large bowl.

4. Mash 2 anchovies and add to cheese mixture; mound in peppers.

5. Arrange in baking dish and bake until heated through and bubbly, about 20 minutes.

6. Line platter with grape leaves; top with peppers.

7. Halve remaining anchovy fillets, set one atop each pepper and serve.

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Nutrient	Quantity
Total fats	33.7905 g
Protein	37.8961 g
Carbohydrates	25.5694 g
Energy	551.4572 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3631 g
Water	214.0298 g
Aspartic acid	2.2911 g
Calcium, Ca	844.8187 mg
Lutein + zeaxanthin	954.7005 g
Fiber, total dietary	2.9817 g
Carotene, beta	898.8245 g
Niacin	1.0355 mg
Vitamin A, RAE	349.5315 g
Arginine	1.4305 g
Riboflavin	0.7443 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0145 g
Fatty acids, total saturated 20:1	0.0191 g
Glutamic acid	5.6651 g
Sodium, Na	1000.661 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1662 g
Total lipid (fat)	33.7905 g
Manganese, Mn	0.634 mg
Fructose	0.5412 g
Proline	2.6121 g
Fatty acids, total saturated 16:0	9.875 g
Fatty acids, total saturated 8:0	0.4436 g
Sucrose	0.4103 g
Choline, total	48.1194 mg
Sugars, total	4.3573 g
Serine	1.5568 g
Fatty acids, total saturated 10:0	1.2001 g
Fatty acids, total saturated 18:0	3.1217 g
Fatty acids, total saturated 20:4 undifferentiated	0.0002 g
Vitamin B-6	0.3553 mg
Selenium, Se	43.9787 g
Ash	6.9012 g
Vitamin D	24.6 IU
Fatty acids, total saturated 18:1 undifferentiated	7.2338 g
Pantothenic acid	0.9352 mg
Phenylalanine	1.3428 g
Copper, Cu	0.1867 mg
Betaine	0.4993 mg
Thiamin	0.1342 mg
Retinol	274.245 g
Methionine	0.6735 g
Iron, Fe	4.2872 mg
Carbohydrate, by difference	25.5694 g
Phosphorus, P	624.828 mg
Folate, total	77.9905 g
Tocopherol, gamma	0.6742 mg
Fatty acids, total saturated 4:0	1.3987 g
Lycopene	0.69 g
Alanine	1.2358 g
Cholesterol	133.235 mg
Valine	1.7501 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	0.7263 g
Glycine	0.6414 g
Carotene, alpha	0.714 g
Glucose (dextrose)	0.8251 g
Fatty acids, total saturated 14:0	3.7019 g
Zinc, Zn	4.3358 mg
Isoleucine	1.4405 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	0.7704 g
Fatty acids, total polyunsaturated	1.0958 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	2.884 g
Tocotrienol, alpha	0.0453 mg
Vitamin A, IU	2414.2483 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	77.9905 g
Tryptophan	0.3253 g
Vitamin C, total ascorbic acid	23.5528 mg
Phytosterols	17.097 mg
Galactose	0.011 g
Fatty acids, total polyunsaturated 18:1 c	0.033 g
Fatty acids, total saturated 6:0	0.4123 g
Tyrosine	1.3861 g
Vitamin B-12	1.5412 g
Vitamin K (phylloquinone)	271.5658 g
Fatty acids, total saturated	21.9394 g
Histidine	1.0258 g
Fatty acids, total monounsaturated	8.9335 g
Threonine	1.2418 g
Folate, food	77.9905 g
Vitamin D (D2 + D3)	0.522 g
Cryptoxanthin, beta	1.577 g
Vitamin D3 (cholecalciferol)	0.522 g
Vitamin E (alpha-tocopherol)	0.7987 mg
Magnesium, Mg	62.7205 mg
Lysine	3.0059 g
Potassium, K	582.1493 mg
Cystine	0.2257 g
Fluoride, F	1.6199 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	0.5	0	0	0
Ricotta cheese	0.75	323.64	5.6544	24.1428
Parmesan cheese	5 tablespoons	92.5	10	1.25
Feta cheese	0.25	99	1.5338	7.98
Parsley	0.25 cup	5.4	0.9495	0.1185
Red bell pepper	4	0	0	0
Oregano	1.5 teaspoons	3.975	1.0338	0.0642
Pepper	1.5 1/2	8.6595	2.2063	0.1125
Basil	1.5 teaspoons	0.3047	0.0351	0.0085
green bell pepper	4	0	0	0
caper	1 tablespoon	1.978	0.4205	0.074
red onion	0.25 cup	16	3.736	0.04
anchovy	10	0	0	0
grape leaf	8	0	0	0