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Pointed peppers filled with halloumi, jalapeño and green herbs
 
 
6 ServingsPTM40 min

Pointed peppers filled with halloumi, jalapeño and green herbs


Pointed peppers filled with halloumi, jalapeño and green spices from the barbecue

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Directions

  1. Light the barbecue.
  2. Halve the peppers in length, but leave the stem starter. Remove the seed lists.
  3. Remove the leaves from the oregano sprigs. Halve the jalapeño pepper in the length, remove the seeds and cut the flesh finely. Grate the halloumi roughly.
  4. Grate the green skin of the lime and squeeze out the fruit. Mix the cheese with the oregano, jalapeño, the lime zest, pepper and salt in a bowl.
  5. Fill the peppers with the cheese mixture, place on the barbecue grate and put the lid on the barbecue.
  6. Gril 10-15 min. Until the cheese has melted and the peppers are tender. Check regularly.
  7. Meanwhile, put the leaves of the sprigs of mint, oil, lime juice, pepper and possibly salt in the high cup of the hand blender and puree.
  8. Take the peppers from the barbecue and sprinkle with half of the mint oil. Serve the rest of the oil.


Nutrition

385Calories
Sodium18% DV435mg
Fat48% DV31g
Protein32% DV16g
Carbs3% DV8g
Fiber12% DV3g

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