Filter
Reset
Sort ByRelevance
Rbka
Stuffed peppers with bulgur and hazelnuts
Tasty peppers from the oven, filled with bulgur and sprinkled with hazelnuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Boil the bulgur according to the instructions on the package.
-
Meanwhile, halve the peppers in the length and remove the seed lists. Leave the stalk.
-
Cut the grilled vegetables into pieces and mix with the tapenade through the bulgur.
-
Fill the peppers with the bulgur and place them on a griddle covered with parchment paper. Put in the oven for about 20 minutes.
-
Meanwhile, mix the hummus with the yogurt.
-
Roast the hazelnuts in a frying pan without oil or butter until golden brown.
-
Ris the leaves of the sprigs of thyme and add. Remove the nuts from the pan, allow to cool and chop coarsely.
-
Sprinkle the peppers with the hazelnuts and serve with the hummus yoghurt.
Blogs that might be interesting
-
20 minMain dishbroken green beans, lettuce, Brown bread, butter, grated cheese, Ragout, Salad Dressing,croque madam with bean salad -
25 minMain dishpandan rice, bratwurst, spice paste, coconut milk, broken green beans, green pepper, yellow bell pepper, pappadums natural,bratwurst curry with green beans -
235 minMain dishpork fillet or pork tenderloin, onion, dry white wine, bay leaves, oregano, salt, (freshly ground) black pepper, vomited prunes without seeds, garlic, cayenne pepper, ground coriander (ketoembar), lemon juice,pork skewers with plum sauce -
15 minMain dishbutter, shallot, cooking cream, lemon, peeled shrimp, chilli pepper flakes, olive oil, garlic, linguine, Spaghetti, Parmesan cheese,linguine di cari uccellini
Nutrition
575Calories
Sodium26% DV615mg
Fat86% DV56g
Protein30% DV15g
Carbs21% DV63g
Fiber36% DV9g
Loved it