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Filled paprika
Stuffed bell pepper with white cheese, spring onion, garlic, paprika powder and oregano.
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Roast the peppers on the baking sheet for 15-20 minutes until the skin starts to color. Place the peppers in a bowl and leave them covered for 10 minutes.
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Keep the moisture that is released. Halve the peppers (leave the stalk), remove the seeds and pull off the skin from ⅓ of the peppers.
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Slice the garlic and the spring onion in rings.
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Puree the peppers without skin in the blender or food processor with the garlic, the paprika, 2 tbsp of the paprika and the oil into a sauce.
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Season with (freshly ground) black pepper and salt. Cut the cheese into cubes and mix with the spring onions, oregano and (freshly ground) black pepper.
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Grease the oven dish. Fill the remaining half peppers with the cheese mixture and place them in the oven dish.
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Spoon the pepper sauce over the stuffed peppers and drizzle the olive oil over it.
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Put the stuffed peppers in the oven and let them heat up in 15-20 minutes.
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Nutrition
310Calories
Sodium0% DV1.885mg
Fat35% DV23g
Protein34% DV17g
Carbs3% DV9g
Fiber52% DV13g
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