Filter
Reset
Sort ByRelevance
S.Brooks
Stuffed peppers with garlic bread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Turn the oven on at 180 ° C or heat up the barbecue.
-
Chop the chives and parsley.
-
And chop the garlic gossamer.
-
Cut the rolls crosswise deep, but not through.
-
Bend them open a little.
-
Mix the thyme, chives, rosemary, garlic and olive oil.
-
Sprinkle the mixture over the bulbs.
-
Then cut the peppers in the length and remove the seeds.
-
Peel the pear, remove the core and cut the pear into cubes.
-
Mix the goat's cheese with the parsley, the Gorgonzola, the pieces of pear and the Philadelphia.
-
Fill the paprika with the mixture.
-
Place the stuffed peppers and the Italian bread rolls for 10 minutes on the barbecue with the lid closed.
-
Serve the peppers together with the garlic bread.
Blogs that might be interesting
-
10 minLunchmayonnaise, wasabipaste, tuna pieces in water, roll white bread, chilled seaweed salad, raw vegetables radish mix,pistol with japanese tuna salad
-
15 minLunchiceberg lettuce, mayonnaise, buttermilk, celery, red apple, seedless red grape, walnut,waldorf wedge salad
-
45 minLunchdried lentils, extra virgin olive oil, garlic, dried Provençal herbs, red and yellow peppers, celeriac, lemon, sharp mustard, Red onion, rucola lettuce, bluefin cheese,lukewarm lentil salad with roasted peppers
-
260 minLunchhandwarm tap water, dried yeast, wheat flour, salt, traditional olive oil, boiling water,baguette
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it