Recipe Details
Title | Stuffed Romano peppers with ricotta and mascarpone |
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Author | Ottolenghi | |
Portions | 6 | |
Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 177.00 Grams
Recipe Ingredients
Ingredient | Quantity | Allergen Warnings |
---|---|---|
Cheese, Ricotta | 200 Gram | ![]() |
Cheese, Mascarpone | 100 Gram | ![]() |
Oregano, fresh | 10 Gram | |
Lemon, juice | 1 Teaspoon | |
Oil, olive | 3 Tablespoon | |
Vinegar, balsamic | 1 Teaspoon | |
Pepper, hot chilli, green, raw | 1 Small | |
Salt, sea | 1 Pinch | |
Pepper, black | 1 Pinch | |
Pine nuts | 40 Gram | |
Lemon, peel | 1 Teaspoon | |
Pepper, Romano, red, raw | 650 Gram |
Special Dietary Requirements Suitability
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Allergen Warnings
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Nutritional Information (Per Portion)
Nutrition | %GDA | Range |
---|---|---|
Energy Kcal | 273 | ![]() |
Protein | 12.03% | ![]() |
Other Carbohydrate | 0.59% | ![]() |
Sugar | 8.60% | ![]() |
Fat Saturated | 37.12% | ![]() |
Fat Unsaturated | 31.59% | ![]() |
Fiber | 7.65% | ![]() |
Sodium | 1.93% | ![]() |
Salt | 2.18% | ![]() |
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Recipe Method
1.Preheat the oven to 180C.