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Mindee Greivel Myers
Peppers stuffed with crumbed minced meat
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grate the zucchini coarsely over a bowl. Dab the grated zucchini dry with kitchen paper if necessary.
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Cut the spring onion into thin rings and finely chop the parsley. Season the crumbs with paprika, spring onions, parsley, salt and freshly ground pepper and olive oil. Mix everything well into a smooth mixture.
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Halve the peppers in the length and remove the seeds with seeds, but let the stems sit. Fill the peppers high with the minced meat mixture and place them in the roasting pan.
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Pour tomato juice or broth on the bottom of the roasting pan. Slide the roasting pan into the oven and fry the peppers until done in 25-30 minutes. Delicious with brown rice and a mixed salad.
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Nutrition
215Calories
Fat9% DV6g
Protein44% DV22g
Carbs4% DV13g
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