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Recipe

Chile Morrón Relleno

30 mins
Low
9
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A nutritious, fresh and easy option for hot days. These rich peppers stuffed with purple cabbage, carrots and alfalfa germ are an excellent option to eat more vegetables and have a meal without meat.
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Ingredients

2 portions
  • 2 red bell peppers
  • 1/4 purple cabbages
  • 1/4 onions
  • 2 carrots
  • 50 grams alfalfa sprouts
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1 tablespoon olive oil
  • 1 lemon

Preparation

Split the peppers in half and clean them, put the olive oil, pepper and salt inside, bake them in the microwave for 40 seconds.
Chop the cabbage, carrot and onion finely, mix with the germinated.
Squeeze the lemon juice and season it, add it to the salad and mix.
Fill the red peppers and serve.

PRESENTATION

Place them on a bed of lettuce and slices of avocado around the dish.

TIPS

You can serve them to accompany roast beef.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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