Chili Black Bean & Corn Roasted Crunchy Legume Cups
chili black bean & corn in a roasted crunchy legume cups format, with balanced ingredients and straightforward preparation.
Walnut & Dill Mini Stuffed Sweet Peppers
Mini Stuffed Sweet Peppers with walnut & dill, prepared as a satisfying snacks.
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- 15 min
- Calories
- 272 kcal
- Protein
- 15.7 g
- Carbohydrates
- 16.8 g
- Fat
- 16.3 g
- Fiber
- 4.8 g
Ingredients
- 170 g mini sweet peppers
- 100 g cottage cheese
- 18 g walnuts
- 8 g dill
Instructions
- Weigh and prepare all ingredients for one serving. Mini sweet peppers and cottage cheese quantities are measured as listed; dry grains and flours are weighed dry.
- Halve and deseed peppers. Mix cottage cheese with flavorings, spoon into pepper halves and chill or bake briefly until warm.
- Add walnuts (18 g) and dill (8 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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