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Stuffed peppers with beans, pumpkin and almonds
 
 
2 ServingsPTM40 min

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.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Boil the rice according to the instructions on the package.
  3. 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.
  4. 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.
  5. Put the parsley through. Season with pepper and salt.
  6. Halve the peppers and remove the seeds, but leave the stalks.
  7. Grate the cheese. Fill the peppers with the vegetables and divide the almonds and cheese.
  8. Place the peppers on a baking tray covered with parchment paper and bake for about 20 minutes in the oven. Serve with the rice.


Nutrition

635Calories
Sodium17% DV400mg
Fat31% DV20g
Protein56% DV28g
Carbs27% DV80g
Fiber44% DV11g

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