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Sarah Gwaltney
Stuffed pointed peppers with yellow rice
A nice Mediterranean recipe. The lactose-free main course contains the following ingredients: meat, medium-sized egg and traditional olive oil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Chop the half sweet onion very finely. Mix with the minced beef, the egg, breadcrumbs and pepper and salt to taste.
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Halve the sweet peppers in the length and remove the stalk and the seeds. Fill the peppers with the minced meat and put them in the oven dish.
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Cover with aluminum foil. Put them in the middle of the oven and fry the peppers until done in 30 minutes. After 20 minutes, remove the aluminum foil.
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Boil the rice according to the instructions on the package.
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Cut the rest of the onions coarsely. Heat the oil in a frying pan and fry the onion until golden brown. Add the corn grains and heat.
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Stir the onions and corn grains through the rice and serve with the stuffed peppers.
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Nutrition
685Calories
Sodium38% DV920mg
Fat28% DV18g
Protein56% DV28g
Carbs33% DV98g
Fiber36% DV9g
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