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Kathi Crawford
Pointed pepper with minced meat and olives
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Roast the pine nuts in a dry, hot frying pan.
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Mix the mince with the pine nuts, olives, tomatoes, basil, garlic, salt and pepper.
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Cut a cap on the stalk side of the bell pepper and cut the bell pepper slightly at the bottom.
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Spoon the filling with a long (ice) spoon into the peppers and press down the filling with the spoon.
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Fill the peppers 3/4 and put them side by side in the baking dish with the caps next to it.
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Brush with the oil and put in the middle of the oven for about 30 minutes.
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Nutrition
500Calories
Sodium0% DV0g
Fat58% DV38g
Protein56% DV28g
Carbs3% DV8g
Fiber0% DV0g
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