Red peppers filled with broccoli and blue cheese

Name: red peppers filled with broccoli and blue cheese
Total time: 55 min
Yield: 4
Ingredients: 500 gram Broccoli; 1 onion; 1 toe garlic; 2 tablespoon olive oil; 200 gram Roquefort; 2 great Red pepper; 150 ml vegetable stock; 25 gram peeled hazelnuts

Ingredients

Directions

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