Filter
Reset
Sort ByRelevance
Ingrid
Roasted peppers with cheese from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Extra requirements: roasting tray or low baking dish, greased.
-
Preheat the oven to 200 ° C.
-
Halve the peppers in the length and remove the seeds.
-
Leave the stems.
-
Boil the peppers in a pan with plenty of water in five minutes al dente.
-
Let them drain well on kitchen paper and also dry them well on the inside.
-
Cut the spring onions into thin rings and finely chop the parsley.
-
Cut the cheese into eight long, thick strips.
-
Fill the pepper with a bar of cheese and spread some spring onions and parsley.
-
Fold the slices of ham in half lengthways and wrap them around the middle of the peppers.
-
Place the peppers in the roasting tray.
-
Put it in the oven and fry the peppers for twenty-five minutes until the ham is crisp and the cheese has melted.
-
30 minMain dishRed onions, olive oil, risotto rice, chicken bouillon, Scottish salmon fillets, stir-fry vegetable French, finesse for cooking,creamy risotto with salmon fillet -
25 minMain dishgarlic, traditional olive oil, chilled pumpkin pieces, dried Italian herbs, water, wholemeal animal paste, Cherry tomatoes, low-fat smoked bacon strips,organic animal paste with bacon and pumpkin sauce -
30 minMain dishzucchini, fennel bulb, Red onion, garlic and loose toe, yellow bell pepper, Red pepper, Sun dried tomatoes, mustard, capers, olive oil, pine nuts, Parmesan cheese, pepper and salt, beer, authentic butcher's burger, arugula, Mill bread,Italian hamburger with beer from rené pluijm -
30 minMain dishfresh soft goat cheese, forest outing, fresh dill, finely chopped, boiled beetroot, frozen filo pastry, olive oil, Sesame seed, arugula, White wine vinegar,beetroot bulb with goat's cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it