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 dishonions, green pepper, turkey fillet, Flemish fries, corn kernels, cocktail sauce with Scottish Wiskey, Mexico corn, sunflower oil,lime skewer with corn salad
-
15 minMain dishciabatta Bread, olive oil, vegetable disc, tomatoes, arugula, garlic, black olives,vegetable disc on ciabatta bread
-
25 minMain dishtagliatelle, leeks, hare chops, butter, gusto intenso tomato, bluefin cheese,paprika tagliatelle with leek and pork chop
-
35 minMain dishcrumbly potato, Kale, smoked sausage, lean smoked bacon, butter, milk, vinegar,stew of kale with smoked sausage
Nutrition
575Calories
Sodium26% DV615mg
Fat86% DV56g
Protein30% DV15g
Carbs21% DV63g
Fiber36% DV9g
Loved it