Filter
Reset
Sort ByRelevance
LindaC
Stuffed vegetables with walnut pesto and feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC and grease the baking tray.
-
Cut the vegetables in half lengthwise and remove a small part of the flesh so that there is an elongated opening.
-
Place the vegetables on the cut surface on the baking sheet.
-
Bake the vegetables in the oven for about 20 minutes.
-
Turn them over and put them in an oven dish.
-
Brush the cut sides of the vegetables with the pesto and spread the feta over it.
-
Put back in the oven for about 10 minutes.
-
Tasty with pasta and a salad with sundried tomatoes and olives.
-
15 minMain dishpaccheri pasta, (olive oil, pancetta, onion, Pecorino Romano, sliced chestnut mushrooms, cooking dairy, chicory, unroasted walnuts,creamy paccheri with chicory and pancetta
-
25 minMain dishsomething crumbly potatoes, cut kale, mild olive oil, Red onion, coarse Zaanse mustard, feta, unroasted hazelnuts,kale stew with feta, red onion and hazelnuts
-
20 minMain dishmie, onion, paprika mix, sunflower oil, Chinese sweet-sour sauce, fruits de mer, ketjapmarinade,noodles with chinese seafood sauce
-
25 minMain dishbasmati rice, sunflower oil, chicken fillet in cubes, pak choi, mild curry paste, ground coconut, creme fraiche,pack soy curry with chicken cubes
Nutrition
275Calories
Sodium0% DV0g
Fat29% DV19g
Protein26% DV13g
Carbs4% DV12g
Fiber0% DV0g
Loved it