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Grilled point pepper
 
 
4 ServingsPTM30 min

Grilled point pepper


Stuffed peppers with spring onions, capers and olive tapenade.

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Directions

  1. Preheat the oven to 190 ° C.
  2. 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.
  3. Carefully unfold them and remove the seeds. Cut the spring onion into rings. Mix the spring onion with the capers and the tapenade.
  4. 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.
  5. Bake the peppers for 20 minutes in the middle of the oven. Serve warm.


Nutrition

245Calories
Sodium23% DV545mg
Fat32% DV21g
Protein4% DV2g
Carbs3% DV9g
Fiber16% DV4g

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