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ALLEGRO
Stuffed peppers with fish and shrimps
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Ingredients
Directions
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Make sure the cream cheese is at room temperature.
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Grate the lemon and squeeze it out.
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Finely chop the dill.
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Preheat the oven to 200 ° C.
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Cut the peppers in the length and carefully remove the seeds and seeds.
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Place the peppers on the baking sheet and roast them almost ten minutes.
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Drain the peppers inverted on kitchen paper.
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If necessary, cut the skin of the salmon fillet and cut the salmon and the cod fillet into cubes of about one and a half cm.
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Mix them in a bowl with the shrimp, lemon zest, a tablespoon of lemon juice, half of the dill, olive oil, some salt and pepper.
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In a bowl, beat the cream with the cream cheese, the rest of the dill, some salt and pepper with the hand mixer airy.
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Heat the oven to 200 ° C again.
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Grease four individual oven dishes and place the peppers in them.
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Fold open the peppers and spoon in the fish mixture.
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Spread the cream cheese mixture over the entire length of the peppers.
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Put the bowls in the oven and fry the peppers with fish in ten to fifteen minutes.
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Remove the dishes from the oven and garnish the peppers with a tuft of rocket.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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