Filter
Reset
Sort ByRelevance
Averyfern
Rösti with red onion and rosemary and stuffed peppers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC.
-
Cut the seeds from the peppers and place them with the opening upwards in the oven dish. Brush the inside and outside of the peppers with oil and place the tomatoes with the cutting edge upwards in the cavities.
-
Mix 2 tablespoons of oil with chopped basil stalks, garlic, bread crumbs, salt and pepper. Spread this mixture over the cut surface of the tomatoes. Fry the stuffed peppers in the middle of the oven for about 30 minutes.
-
In the meantime, mix the grated potato with the onion, eggs and rosemary and sprinkle with salt and pepper. Heat the rest of the oil in a frying pan to a low setting and add the potato mixture. Press well and bake covered for about 8 minutes.
-
Turn over the rösti and let it slide back into the pan. Bake for another 8 minutes at a low setting. Serve the rösti in points with a spoon of crème fraîche and the stuffed peppers. Sprinkle with basil leaves.
-
40 minMain dishtortellini filled with cheese, green bean, White wine vinegar, olive oil, garlic, Cherry tomato, paprika, bunch onions, lamb's lettuce, arugula,summer salad with tortellini
-
65 minMain dishonions, Chestnut mushroom, traditional olive oil, thin bacon strips, medium sized egg, semi-skimmed milk, dried thyme, grated cheese for oven gratin, roll fresh puff pastry, chilled pumpkin pieces, balsamic vinaigrette, lettuce melange beetroot,winter pumpkin quiche
-
30 minMain dishQuinoa, pine nuts, Red onion, winter carrot, traditional olive oil, chicken breast, currants, fresh leaf spinach,pilav of quinoa
-
20 minMain dishwholemeal spaghetti, garlic, traditional olive oil, tomato cubes, Taggia olives, capers, white cheese, arugula,wholemeal spaghetti with capers and olives
Nutrition
390Calories
Sodium0% DV0g
Fat28% DV18g
Protein14% DV7g
Carbs15% DV46g
Fiber0% DV0g
Loved it