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Rick
Pointed pepper with goat's cheese and pistachio
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Directions
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Cut the sides of the peppers. Roll the peppers over, while you press them gently. Carefully remove the seed lists with a knife.
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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.
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Cut the stuffed peppers into thick slices.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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