Filter
Reset
Sort ByRelevance
Danny k
Red peppers filled with broccoli and blue cheese
Share
Tweet
Pin
Whatsapp
Print
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.
-
50 minMain dishlarge onion, winter carrot, unsalted butter, Elstar apple, half-to-half-chopped, Zaanse mustard, mashed potatoes with butter,grandma's hunting dish -
15 minMain dishMoroccan Couscous, canned chickpeas, tap water, lemon, fresh parsley, traditional olive oil, fine frozen garden peas, white cheese cubes in herbal oil,couscous with garden peas -
25 minMain dishtagliatelle bicolore, olive oil, Italian stir-fry vegetable mix, basis for tomato soup, giant beans, fresh parsley, grated spicy cheese, Breadsticks,stuffed tomato soup with tagliatelle -
40 minMain dishbaby potatoes, cream cheese seasoning, dry white wine, unsalted butter, fresh redfish fillet,redfish fillet with vegetable dish
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it