Kitchen
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Stuffed sweet pepper with rice and home made pesto

Stuffed sweet pepper: Cut a red sweet pepper in two, remove the seeds. Fry some onion, courgette, broccoli, sesame seeds, tomatoes, sun dried tomatoes (and feel free to add other vegetables such as mushrooms and olives or some tofu as well). Add some salt and pepper, fill the sweet peppers with the vegetables and add some mozzarella on top. Bake in 175c for about 15-20min.

Rise: Boil some basmati rice while the sweet peppers are in the oven. When you are serving the food, fill a small glass with rice and flip it over on the plate.

Pesto: Take some fresh basil leaves, pin seeds, chopped garlic and grind with a mixer or with mortar & pestle. Add some olive oil and finely ground Parmesan cheese. Spice simply with salt and black pepper. If you want a more detailed recipe, you’ll find one here.

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