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Lalambchop
Brussels sprouts with yellow peppers
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Directions
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Cut the garlic into thin slices. Clean the sprouts: remove the hard stalk and loose leaves and cut the stalk.
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Boil the sprouts in plenty of boiling water with a little salt in 8-10 minutes until al dente. Rinse the sprouts in a colander directly under cold water, so that they stay nice and green.
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In the meantime, cut the peppers in four and remove the seed lists. Cut the pieces of pepper in width into thin slices.
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Melt the butter in a skillet and stir in the pepper and garlic. Sprinkle 1-2 tablespoons of water over them and smother them covered in 1-2 minutes until al dente.
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Sprinkle the sprouts with salt and pepper and warm everything in between for 1-2 minutes.
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Nutrition
95Calories
Fat8% DV5g
Protein6% DV3g
Carbs2% DV7g
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