Filter
Reset
Sort ByRelevance
Rick
Pointed pepper with goat's cheese and pistachio
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Cut the sides of the peppers. Roll the peppers over, while you press them gently. Carefully remove the seed lists with a knife.
-
Mix the pistachio nuts with the goat's cheese and fill the peppers. Press well and place them in the freezer for a short while until the filling is firm.
-
Cut the stuffed peppers into thick slices.
Blogs that might be interesting
-
20 minSmall dishgreen asparagus, flour, flour, carbonated spring water, protein, frying oil, soy sauce, Red pepper, sesame oil, vinegar,crispy asparagus with soy chicken -
30 minSmall dishwinter carrot, shallot, garlic, root, butter, vegetable stock of tablet, basil, basil leaves,root-amuse -
20 minSnackwinter carrot, fresh thyme, dried thyme, garlic, olive oil, breakfast bacon,crunchy carrot snack -
20 minSmall dishpea, soft goat cheese, fresh mint, lemon juice, garlic, baguette, olive oil,crostini with creamy pea mousse
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it