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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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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Boil the rice according to the instructions on the package.
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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.
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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.
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Put the parsley through. Season with pepper and salt.
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Halve the peppers and remove the seeds, but leave the stalks.
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Grate the cheese. Fill the peppers with the vegetables and divide the almonds and cheese.
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Place the peppers on a baking tray covered with parchment paper and bake for about 20 minutes in the oven. Serve with the rice.
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Nutrition
635Calories
Sodium17% DV400mg
Fat31% DV20g
Protein56% DV28g
Carbs27% DV80g
Fiber44% DV11g
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