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Pointed pepper with tortilla chips
A nice mexican recipe. The vegetarian side dish contains the following ingredients: sweet pointed peppers (red), jalapeño peppers ((jar), in pieces), mozzarella ((buffalo), in thin slices), fresh coriander (chopped) and tortilla chips natural.
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Ingredients
Directions
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Cut the peppers halfway through the middle and remove the seeds. Cut the mozzarella into cubes and let them drain into a colander. Spoon the jalapeño pepper, mozzarella and coriander into a bowl and fill the pepper halves with the mixture. Sprinkle with salt.
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Place the stuffed peppers on a greased grid over hot heat and grill for 2-3 minutes. Slide them to a less hot part of the barbecue and cover them loosely with a piece of aluminum foil or the lid. Roast for another 5-10 minutes until the peppers are soft and warm and the cheese is melted. Serve with the tortilla chips.
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Nutrition
150Calories
Sodium39% DV940mg
Fat15% DV10g
Protein20% DV10g
Carbs2% DV5g
Fiber28% DV7g
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