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Jessica B
Pointed peppers stuffed with spinach and white cheese
Pointed peppers stuffed with spinach and feta. A recipe without meat, but with lots of vegetables
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Meanwhile, cut the onions into half rings. Cut the garlic finely and drizzle the leaves of the oregano sprigs.
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Heat the oil in a frying pan and fry the onion, garlic, curry, pepper and salt for 5 minutes on low heat. Stir frequently.
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Add the white beans in tomato sauce and oregano to the onion and warm for 5 minutes.
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Meanwhile, halve the peppers in the length, but leave the stem starter. Remove the seed lists. Place the peppers on a baking sheet covered with parchment paper.
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Add the spinach in parts to the beans and let it shrink slightly. Remove the pan from the heat.
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Spread the bean mixture over the peppers and crumble the white cheese over it. Bake for about 20 minutes in the middle of the oven and serve immediately. Yummy! .
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Nutrition
350Calories
Sodium39% DV940mg
Fat29% DV19g
Protein32% DV16g
Carbs8% DV24g
Fiber36% DV9g
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