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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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Ingredients
Directions
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Light the barbecue.
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Halve the peppers in length, but leave the stem starter. Remove the seed lists.
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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.
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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.
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Fill the peppers with the cheese mixture, place on the barbecue grate and put the lid on the barbecue.
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Gril 10-15 min. Until the cheese has melted and the peppers are tender. Check regularly.
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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.
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Take the peppers from the barbecue and sprinkle with half of the mint oil. Serve the rest of the oil.
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Nutrition
385Calories
Sodium18% DV435mg
Fat48% DV31g
Protein32% DV16g
Carbs3% DV8g
Fiber12% DV3g
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