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Stuffed Pointed Peppers with Brugge Cheese and Potatoes

Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 20 minutes
Energy: 398 kcal / serving

Instructions

  • 1.   Preheat the oven to 220°C (425°F). Cut the core out of the pointed peppers, cut them in half, and remove the seeds. Peel and cook the potatoes.
  • 2.   Chop the onion and crush the garlic, sauté them in olive oil, and let them cool.
  • 3.   Cut the potatoes into small cubes and finely grate the Aged Brugge cheese.
  • 4.   Beat the eggs and mix them with the potatoes, Aged Brugge cheese, onion, and garlic. Stir in the Herbes de Provence, salt, and a little freshly ground black pepper.
  • 5.   Place the pointed peppers in a lightly greased ovenproof dish. Fill them with the egg mixture. Sprinkle with pine nuts.
  • 6.   Bake for 20 minutes until cooked through.
  • 7.   Garnish with arugula.

Notes & Suggestions

  • Serve with a tomato salad or wild rice.

Ingredients for servings

  • 4 pointed red pepper
  • 1 onion
  • 2 garlic cloves
  • 340 g of firm-fleshed potato
  • 200 g of Old Bruges
  • 4 eggs
  • 2 teaspoon of Provence herb
  • 1 teaspoon of salt
  • 1 black pepper
  • 4 tablespoon of pine nut
  • 100 g of arugula

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    398 kcal
    20 %
  • Fat
    26,21 g
    37 %
  • of which saturated
    11,92 g
    60 %
  • Carbohydrates
    17,35 g
    7 %
  • of which sugar
    3,31 g
    4 %
  • Protein
    21,4 g
    43 %
  • Fibers
    3,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.