Filter
Reset
Sort ByRelevance
BigDRob
Stuffed peppers with beans, pumpkin and almonds
Peppers stuffed with onion, garlic, black eyed beans, almonds, cherry tomatoes, parsley, pumpkin and cheese; served with brown rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Boil the rice according to the instructions on the package.
-
Meanwhile, chop the onion and finely chop the garlic. Drain the beans and coarsely chop the almonds. Halve the cherry tomatoes and finely chop the parsley.
-
Heat the oil in a pan and fry the onion for 2 minutes. Add the garlic, beans, tomatoes and pumpkin pieces and cook for 3 minutes.
-
Put the parsley through. Season with pepper and salt.
-
Halve the peppers and remove the seeds, but leave the stalks.
-
Grate the cheese. Fill the peppers with the vegetables and divide the almonds and cheese.
-
Place the peppers on a baking tray covered with parchment paper and bake for about 20 minutes in the oven. Serve with the rice.
Blogs that might be interesting
-
30 minMain dishmild olive oil, pork sausage, farmer's soup vegetable, roll fresh puff pastry, sweet-pepper puree, shallot, fresh parsley, vine tomato,Italian puff pastry cakes with sausage and tomato salsa
-
50 minMain dishalmond shavings, shallot, butter or margarine, garlic, meat fond, medium dry sherry, saffron, liquid honey, Lamb chops, cook's cream, salt, pepper,lacquered lamb chops with sherry saffron sauce
-
30 minMain dishpotatoes, onions, oil, Swedish, cranberry compote, apples, chicory, chives,meatballs in cranberry sauce
-
30 minMain dishzucchini, chestnut mushrooms in a bowl, Parmigiano Reggiano, onion, garlic, unsalted butter, risotto rice, forest mushroom broth from tablet, raw ham,risotto with ham and mushrooms
Nutrition
635Calories
Sodium17% DV400mg
Fat31% DV20g
Protein56% DV28g
Carbs27% DV80g
Fiber44% DV11g
Loved it