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Nicole Cooks
Stuffed mini peppers with stoneleekrisotto
A tasty recipe. The vegetarian main course contains the following ingredients: stoneleeks, butter or margarine, risotto rice, liquid broth with garden herbs, cherrypaprika's, hazelnuts (à 65 g), grated Parmesan cheese and sour cream.
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Ingredients
Directions
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Preheat the oven to 200 ° C or gas oven 4.
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Cut the stoneleeks into pieces.
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Heat in butter.
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Stoneleeks gently fruit for about 2 minutes.
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Ripe rice for about 1 minute until granules shine.
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Broth and add 3 dl of water and cook very gently in about 20 minutes, stirring frequently.
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Meanwhile, clean peppers, cut off caps and remove seed lists.
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Fry peppers in approx.
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3 to 4 minutes in pan with plenty of boiling water.
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Expel peppers in the sieve well.
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Chop hazelnuts coarsely and roast golden brown in a dry frying pan.
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Mix half of hazelnuts, cheese and sour cream with risotto.
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Fill up the peppers with risotto and put 3 peppers in each baking dish.
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Smear sour cream on each bell pepper teaspoon.
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Divide the rest of hazelnuts and cheese.
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Peppers in the middle of the oven in about 10 minutes until golden brown and cooked..
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Nutrition
480Calories
Sodium0% DV1.535mg
Fat38% DV25g
Protein26% DV13g
Carbs17% DV50g
Fiber60% DV15g
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