Filter
Reset
Sort ByRelevance
Kathi Crawford
Pointed pepper with minced meat and olives
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC.
-
Roast the pine nuts in a dry, hot frying pan.
-
Mix the mince with the pine nuts, olives, tomatoes, basil, garlic, salt and pepper.
-
Cut a cap on the stalk side of the bell pepper and cut the bell pepper slightly at the bottom.
-
Spoon the filling with a long (ice) spoon into the peppers and press down the filling with the spoon.
-
Fill the peppers 3/4 and put them side by side in the baking dish with the caps next to it.
-
Brush with the oil and put in the middle of the oven for about 30 minutes.
-
30 minMain dishdried yeast, sugar, flour, flour, olive oil, sifted tomato, dried Italian herbs, tuna, mushroom, Red onion, roasted peppers, Red pepper, Mozzarella, olive oil, mature cheese,pizza with tuna, mushrooms and mozzarella -
25 minMain dishsunflower oil, frozen Mexican wok vegetables, fresh parsley, grated young cheese, Tortilla wraps, creme fraiche, chopped iceberg lettuce,Mexican vegetable wrap -
20 minMain dishmie, palm cabbage, peeled carrots, garlic, chicken cubes, Thai green curry, sesame oil, ready-to-eat mango, soy sauce, roasted sesame seeds,noodles with palm cabbage and mango chicken skewers -
15 minMain dishlime, ginger syrup, sesame oil, sunflower oil, organic cut red cabbage, puffed quinoa, ready-to-eat avocado, chilled edamame soybeans, fresh crayfish,puffed quinoa salad with red cabbage, avocado and crayfish
Nutrition
500Calories
Sodium0% DV0g
Fat58% DV38g
Protein56% DV28g
Carbs3% DV8g
Fiber0% DV0g
Loved it