Passion Peppers (low carb, gluten free).
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Passion Peppers (low carb, gluten free) cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at different public functions possibly. I am certain you will see lots of people who just like the Passion Peppers (low carb, gluten free) dishes that you just make.
Alright, don’t linger, let’s plan this passion peppers (low carb, gluten free) menu with 12 elements which are absolutely easy to find, and we have to process them at the very least through 5 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements of Passion Peppers (low carb, gluten free):
- You need 560 g of Red Peppers (3).
- Require 200 g of Feta (sub with any preferred cheese).
- You need 100 g of Cottage cheese (5% fat) (sub with any preferred cheese).
- Require 45 g Cream cheese (sub with any preferred cheese).
- Require 50 g – Green olives.
- Need 20 g of Olive oil (sub with any preferred oil).
- You need 10 g – Anchovies (10) (sub with any preferred meat).
- Prepare 12 g of Spring onions (sub with any preferred herbs).
- Give 3 g Dry basil (sub with any preferred herbs).
- Need 3 g – Fresh basil (sub with any preferred herb).
- Give for Salt to your preference.
- You need of Black pepper to your preference.
Passion Peppers (low carb, gluten free) start cooking:
- Start by cutting the top of the peppers, then remove the seeds..
- Mix the rest of the ingredients in a bowl with a spoon. Add 10g of olive oil and mix again..
- Stuff your peppers with your mix. The rest 10g of olive oil you use it in this step to rub the outer layer of the peppers with it..
- Cook in the oven, on a tray with cooking paper at medium to slightly high temperature for 30 to 45 minutes depending on the temperature. I cooked at medium. Pro tip: you can cover the peppers with aluminium foil for half of the cooking duration, this way you will minimise any burning of the papper and you will keep the moisture inside it which will boil them and keep them juicy ?.
- Per portion (1 stuffed pepper): Calories 366, Carbs 6.6g, Fat 27g, Protein 22.3g. Lovely and juicylicious!.
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