By Sallyanne Fenton-Smeeth
Stuffed Baby Red Peppers with Walnuts, Herbs and Spices
Updated at: Thu, 17 Aug 2023 08:49:09 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Nutrition per serving
Calories793.8 kcal (40%)
Total Fat70.6 g (101%)
Carbs36.1 g (14%)
Sugars9.3 g (10%)
Protein14.7 g (29%)
Sodium1037.2 mg (52%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
300gbaby peppers
60gwalnuts
roughly chopped
1banana shallot
peeled and roughly chopped
1garlic clove
peeled and roughly chopped
2 Tbspfresh basil
separated into 1 tbsp, leaves roughly torn
2 Tbspbreadcrumbs
0.25preserved lemon
roughly chopped
1 tspground cumin
½ tspsweet smoked paprika
½ tspsea salt
¼ tspdried oregano
2 Tbspolive oil
Instructions
Step 1
Put all of the into a food processor except peppers and 1 tbsp of the basil leaves. Pulse a few times until you have a rough texture that will fit into the peppers.
Step 2
Next prepare the peppers. Cut off the lids and using the handle of a teaspoon insert into the pepper and go in a circular motion to remover the seeds and pith
Step 3
Add 2 teaspoons of the stuffing into the pepper and press down so it’s quite compact.
Step 4
Put in the fridge until your ready to cook them.
Step 5
When ready to cook, preheat oven to 200 degrees (fan). Place the stuffed peppers on a baking tray, sprinkle over the reserved basil and bake for 20 minutes or until the skins start to blister. Enjoy 😊
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