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🍽️ Bell Peppers Stuffed with Fresh Salad and Pesto

396 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp almond kernels (peeled)
• 60 g basil
• 1 clove garlic
• 2 tbsp freshly grated Parmesan (or Pecorino)
• 60 ml olive oil
• 1 tsp lemon juice
• salt
• 4 smaller red bell peppers
• 1 small zucchini
• 150 g cherry tomatoes
• 1 red onion
• 150 g feta
• 60 g black olives (pitted)
• basil (for garnish)

Instructions

1. 1. Toast the almonds in a non-stick pan without added fat until they are golden brown.
2. 2. Remove the almonds from the pan and let them cool down completely.
3. 3. Rinse the basil under running water and shake it dry.
4. 4. Pluck the basil leaves off the stems.
5. 5. Peel the garlic clove.
6. 6. Place the cooled garlic and almonds into a mortar.
7. 7. Coarsely crush the ingredients using the pestle.
8. 8. Add the basil leaves and Parmesan to the mixture and crush them as well.
9. 9. Add 2 to 3 tablespoons of cold water.
10. 10. Slowly drizzle in the oil while stirring until a creamy pesto forms.
11. 11. Finally, season the pesto to taste with lemon juice and salt.
12. 12. Thoroughly wash the bell peppers.
13. 13. Cut the bell peppers in half lengthwise.
14. 14. Remove the seeds and white pith from the pepper halves.
15. 15. Wash the zucchini.
16. 16. Cut the zucchini in half lengthwise.
17. 17. Slice the zucchini halves into thin rounds.
18. 18. Wash the tomatoes.
19. 19. Cut the tomatoes in half.
20. 20. Peel the onion.
21. 21. Cut the onion in half.
22. 22. Cut the onion halves into thin strips.
23. 23. Crumble the feta cheese into small pieces using your fingers.
24. 24. Cut the olives into small pieces.
25. 25. Fill the pepper halves with the feta, onion strips, tomato halves, zucchini, and olives.
26. 26. Drizzle the prepared pesto over the stuffed bell peppers.
27. 27. Garnish the dish with fresh basil leaves and serve.

Nutrition per serving

• kcal: 396
• Protein: 15 g · Fett/Fat: 32 g · Carbs: 11 g