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Danny k
Red peppers filled with broccoli and blue cheese
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Ingredients
Directions
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Press the garlic.
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Chop the hazelnuts roughly.
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Cut the broccoli florets from the stalk.
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Peel the stalk with a peeler and cut the stump into cubes.
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Boil the broccoli florets and stalks in plenty of boiling water for 4-6 minutes.
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Rinse them in a colander with cold water and let them drain well.
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Fry the onion and garlic gently in a saucepan with olive oil.
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Mix the broccoli with the onion mixture in the food processor to a thick puree.
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Crumble half of the cheese and stir in the crumbled cheese with the broccoli puree.
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Season the puree with some freshly ground black pepper.
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Halve the peppers in the length and remove the seeds and seeds, let the stalks sit.
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Fill the half peppers high with the broccoli puree and put the stuffed peppers in the oven dish.
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Pour the stock on the bottom of the dish.
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Put a piece of Roquefort on each pepper and sprinkle the nuts over it.
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So far you can prepare this dish.
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Preheat the oven to 200 ° C.
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Put the dish in the oven and fry the peppers for 25-30 minutes.
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Tasty with a fresh green salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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