Stuffed peppers

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4 bell peppers

Stuffing

1 bread bun, finely diced
150 g bacon bits
½ bunch of chives, finely chopped
½ bunch of parsley, leaves pulled off from stalks and chopped
½ bunch of basil, finely chopped
150 g crème fraîche
1 small onion, finely diced
1 clove of garlic, crushed
1 tbsp olive oil
Salt
Pepper
Cut the peppers in half lengthways and remove seeds and white membranes.
Mix the stuffing ingredients together and season with salt and pepper.
Stuff the peppers with the bread and bacon mixture.
Put the peppers into the porcelain dish and pour the white wine and vegetable bouillon over them.
Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Start the recipe. Hot air humid 180 °C, 30 minutes.
½ dl white wine
1 dl vegetable bouillon
  • Porcelain dish, 2/3 GN
  • Wire shelf
Quantity Ingredient
150 g bacon bits
4 bell peppers
½ bunch of basil
1 clove of garlic
Salt
1 dl vegetable bouillon
½ bunch of chives
½ bunch of parsley
1 bread bun
1 tbsp olive oil
150 g crème fraîche
1 small onion
½ dl white wine
Pepper

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