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Ingredients
Bell Peppers Stuffed with Zucchini, Olives and Feta
- For the pesto
- 2 Tbsps almonds (blanched)
- 60 grams Basil
- 1 garlic clove
- 2 Tbsps freshly grated Parmesan (or Pecorino)
- 60 milliliters olive oil
- 1 tsp lemon juice
- salt
- For the bell peppers
- 4 small, red Bell pepper
- 1 small Zucchini
- 150 grams Cherry tomatoes
- 1 red onion
- 150 grams Feta
- 60 grams black Olives (pitted)
- Basil (for garnish)
For the pesto, toast the almonds in a dry pan until golden brown. Remove the almonds from the pan and let cool. Rinse the basil, shake dry, pluck the leaves and chop. Peel the garlic and crush roughly in a mortar with the toasted almonds. Add the basil and Parmesan. Add 2-3 tablespoons cold water, pour in the olive oil gradually and mix until a thick and creamy pesto has formed. Season with lemon juice and salt.
For the bell peppers, rinse the bell peppers, cut in half lengthwise, and remove seeds and ribs. Rinse the zucchini, trim, cut in half lengthwise and cut into slices. Rinse and halve the cherry tomatoes. Peel, halve and cut the red onion into strips. Crumble the feta. Cut the olives into slices. Mix the olives with feta, onion, cherry tomatoes and zucchini, and stuff into the bell pepper halves. Top the stuffed bell pepper halves with the pesto and serve garnished with basil.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 10.82 g | (11 %) | ||
| Fat | 27.77 g | (24 %) | ||
| Carbohydrates | 16.17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.75 g | (16 %) |