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
-
15 minSmall dish(chestnut) mushrooms, olive oil, shallot, herbal cream cheese, bread-crumbs, Parmesan cheese,stuffed mushrooms -
20 minSnackbasic recipe oliebollen, coconut milk, lime, coconut grater, coconut grater,oliebollen with coconut and lime -
40 minSmall dishbutter, flour, curry powder, vegetable stock, mixed vegetables, Broccoli, pea, asparagus, root, mushroom, bread-crumbs, egg, frying oil,vegetable-croquettes -
30 minSmall dishsunflower oil, onion, pineapple slice, clove, peppercorns, vinegar, chili sauce, sunflower oil, tortilla wrap, pappadum,sling chips with chutney dip
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it