Roasted filled peppers
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Stuffed peppers roasted in a pan. Serve this delicious and filling dish not very warm, with wholemeal bread.
recipe,photo-recipe,paprika,Apetizers,Gluten-Free
Apetizers
Ingredients
Ingredients
| chive | 1 | tsp | 1 | teaspoon | |
| olive oil | 3 | tbsp | 3 | tablespoon | |
| paprika | 6 | pcs | 6 | pieces | |
| salami | 5.25 | oz | 150 | grams | |
| semi hard cheese | 3.5 | oz | 100 | grams | |
| soft curd | 3.5 | oz | 100 | grams |
Recipe
1. Preparation of peppers
paprika 6 pcs
Wash the pepper, cut the stem part off and clean it of the seeds.
2. Filling preparation
soft curd 3.5 oz (100 g) • chive 1 tsp • salami 5.25 oz (150 g) • semi hard cheese 3.5 oz (100 g)
Mix curd and chives. Cut the dry salami into thin circles. Keep 6 pieces of salami in a whole, cut the others into strips and mix them with cream curd and chives. Cut the hard cheese into thicker, reasonably large sticks so that they are not larger than the prepared pepper.
3. Filling of peppers
Put the cheese in the pepper, add the cheese filling in the amount according to the size of the pepper and close the open part of the pepper with the salami wheels.
4. Roasting of peppers
olive oil 3 tbsp
Warm a little oil in a pan. Put the peppers in a pan and fry from each side. Press the salami wheel back into the pepper so that the filling does not leak out.
Bon appetit!