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Roasted peppers with goat's cheese and pistachio
Dip of roasted peppers, pistachios and goat's cheese.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the pistachios over medium heat in 3 min. Golden brown. Meanwhile, let the peppers drain.
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Grind the peppers, goat cheese and 2/3 of the pistachio nuts in the food processor. Season with pepper.
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Chop the rest of the pistachio nuts coarsely. Spoon the paprika cheese mixture into a bowl, garnish with the chopped pistachios and drizzle with the oil.
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Nutrition
275Calories
Sodium18% DV425mg
Fat37% DV24g
Protein20% DV10g
Carbs1% DV4g
Fiber4% DV1g
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