Stuffed Peppers

Publiée le 21/07/2015



  • 2 long red peppers

    For the filling:
  • 3 tablespoons goat white cheese or cow white cheese
  • 120g of cooked lentils
  • 1 pinch of Espelette pepper
  • ½ tbsp wine vinegar
  • 2 tbsp Gourmet Roasted Argan oil
  • salt, pepper

Cut peppers in half and remove seeds.
In a bowl, mix all the stuffing ingredients, add the seasoning as desired and decorate with basil leaves.
Chill before serving.

Good tasting !

Saumur Champigny Poyeux 2011 , Antoine Sanzay

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