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Riccarooroo
Stuffed bell pepper with goat's cheese
Paprika with goat cheese, olives and potatoes from the microwave.
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Ingredients
Directions
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Peel the potatoes and cut into cubes.
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Put the potato cubes with the water in the microwave dish and cover. Allow to cook in the microwave for about 2 minutes at full power (800 Watt).
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Allow the microwave dish to stand for approx. 2 minutes.
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Halve the peppers in the length. Cut the spring onions into pieces of 1 cm.
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Cut the olives in quarters and the goat cheese into pieces. Drain the potatoes.
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Fill the peppers with the mixture and put them in the microwave dish.
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Scoop 1 tbsp of tapenade per pepper from the jar and keep it. Spoon the olives, potatoes, goat's cheese, spring onions and the rest of the tapenade.
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Stir the water through the rest of the tapenade and pour it into the bottom of the microwave dish.
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Let the peppers in the microwave be done at full power for about 8 minutes.
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Nutrition
435Calories
Sodium30% DV720mg
Fat35% DV23g
Protein28% DV14g
Carbs14% DV42g
Fiber28% DV7g
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