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Judy R
Grilled point pepper
Stuffed peppers with spring onions, capers and olive tapenade.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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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.
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Carefully unfold them and remove the seeds. Cut the spring onion into rings. Mix the spring onion with the capers and the tapenade.
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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.
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Bake the peppers for 20 minutes in the middle of the oven. Serve warm.
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Nutrition
245Calories
Sodium23% DV545mg
Fat32% DV21g
Protein4% DV2g
Carbs3% DV9g
Fiber16% DV4g
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