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Stuffed peppers with bulgur and hazelnuts
Tasty peppers from the oven, filled with bulgur and sprinkled with hazelnuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Boil the bulgur according to the instructions on the package.
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Meanwhile, halve the peppers in the length and remove the seed lists. Leave the stalk.
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Cut the grilled vegetables into pieces and mix with the tapenade through the bulgur.
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Fill the peppers with the bulgur and place them on a griddle covered with parchment paper. Put in the oven for about 20 minutes.
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Meanwhile, mix the hummus with the yogurt.
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Roast the hazelnuts in a frying pan without oil or butter until golden brown.
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Ris the leaves of the sprigs of thyme and add. Remove the nuts from the pan, allow to cool and chop coarsely.
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Sprinkle the peppers with the hazelnuts and serve with the hummus yoghurt.
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Nutrition
575Calories
Sodium26% DV615mg
Fat86% DV56g
Protein30% DV15g
Carbs21% DV63g
Fiber36% DV9g
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