Stuffed bell pepper with goat's cheese

Name: stuffed bell pepper with goat's cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 300 g sticking potato; 200 ml tap water; 2 Red pepper; 3 bunch onion; 8 black olives without pit; 100 g soft goat cheese; 100 g tapenade of sundried tomatoes in pot

Paprika with goat cheese, olives and potatoes from the microwave.

Ingredients

Kitchen Stuff

1 microwave scale diameter approx. 24 cm

Directions

Peel the potatoes and cut into cubes.
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).
Allow the microwave dish to stand for approx. 2 minutes.
Halve the peppers in the length. Cut the spring onions into pieces of 1 cm.
Cut the olives in quarters and the goat cheese into pieces. Drain the potatoes.
Fill the peppers with the mixture and put them in the microwave dish.
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.
Stir the water through the rest of the tapenade and pour it into the bottom of the microwave dish.
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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