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Creamy stuffed peppers
Peppers from the oven filled with rice, spring onion, cream cheese, ham strips and broccoli.
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Ingredients
Directions
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Preheat the oven to 200 ºC or gas oven 4. Boil the rice according to the instructions on the packaging. Clean the spring onions and cut them into rings. Wash the peppers, cut them in length and remove the seed lists.
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Mix the cream cheese with the spring onions and ham strips. Fill the peppers with the cream mixture. Place the peppers in the middle of the oven and bake for approx. 20 min. Meanwhile, clean the broccoli, cut into florets and cook in approx. 10 min until al dente.
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Serve the stuffed peppers with rice, broccoli and garlic sauce.
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15 minMain dishpandan rice, garden peas, sunflower oil, Chinese stir fry mix, surimisticks, curry powder, fresh parsley, Pink shrimps,curry rice with surimi and shrimps -
70 minMain dishham, wheat flour, traditional olive oil, dried laurel leaves, onion, White wine,ham mugs from the oven -
30 minMain disholive oil, eggplant, onion, garlic, paprika, zucchini, Provencal herbs, peeled tomato, Gnocchi, Pesto,ratatouille with pesto gnocchi -
55 minMain dishBroccoli, onion, garlic, olive oil, Roquefort, Red pepper, vegetable stock, peeled hazelnuts,red peppers filled with broccoli and blue cheese
Nutrition
550Calories
Sodium25% DV605mg
Fat37% DV24g
Protein38% DV19g
Carbs20% DV61g
Fiber32% DV8g
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