Filter
Reset
Sort ByRelevance
Judy R
Grilled point pepper
Stuffed peppers with spring onions, capers and olive tapenade.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 190 ° C.
-
Cut the peppers with a sharp knife, from just under the stem to the bottom, in the shape of a T. Leave the top of the peppers whole.
-
Carefully unfold them and remove the seeds. Cut the spring onion into rings. Mix the spring onion with the capers and the tapenade.
-
Use a teaspoon to fill the pointed peppers with the mixture and place them in the baking dish. Drizzle with oil and sprinkle with salt and pepper.
-
Bake the peppers for 20 minutes in the middle of the oven. Serve warm.
Blogs that might be interesting
-
20 minSmall dishzucchini, winter carrot, smoked chicken fillet, creme fraiche, egg, chives, thyme,mousse of smoked chicken in a vegetable jacket
-
30 minLunchchicken bouillon, romatomat, vinegar, sugar, ketjapmarinademanis, soy sauce, sambal oelek, ginger shavings in syrup, garlic, leeks, mie, cornstarch,chinese tomato soup with ginger
-
30 minLunchflour, butter, water, tomato paste, beef broth cube, minced meat, pepper, salt, mushroom, leeks,tomato soup from gerda blom
-
20 minAppetizergiant shrimp, limes, tomatoes, bunch onions, coriander, Red pepper, olive oil, garlic, ground cumin, paprika,shrimp with spicy tomato salsa
Nutrition
245Calories
Sodium23% DV545mg
Fat32% DV21g
Protein4% DV2g
Carbs3% DV9g
Fiber16% DV4g
Loved it