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Stuffed Bell Peppers

with Mozzarella Cheese
Type
Veg
Difficulty
Very Easy
Time
20 mins
Chef's Note
Peppers are colorful and pretty and are the perfect vessel to hold other food. It becomes a tasty plate for this food. These peppers are full of flavor, feel luscious and creamy but at the same time keep as much nutritious value as possible. On top of it the potatoes are cooked in stock and milk mixture which give them a whole lot of flavor.

Price 
 Rs 220
Note: This price is for 2 servings. Choose additional servings on checkout.
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Ingredients
Red Bell Pepper Potato Mozzarella Cheese Let's Chef Special seasoning
Onion Garlic Parsley Veg Stock
Olive Oil

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Instructions

Step 1: Deseed the Peppers

Cut the peppers in half. Take out the seeds and the ribs. You can use a small paring knife or even a spoon to scoop everything out.

Step 2: Pre Cook Peppers

Season the water generously with salt and when it boils, add the peppers and cook for 3-5 minutes, just until the peppers start to soften.

Step 3: Sautee the onions and Garlic

In a large nonstick skillet, heat oil over medium high heat, add the onion, and cook for about 5 minutes, until the onions are tender and beginning to golden.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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