We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Goat Cheese and Snail Stuffed Bell Peppers with Pomegranate Glaze
Goat Cheese and Snail Stuffed Bell Peppers with Pomegranate Glaze

Goat Cheese and Snail Stuffed Bell Peppers with Pomegranate Glaze
A unique fusion dish combining the earthy flavors of snails and creamy goat cheese, topped with a tangy pomegranate glaze.
Goat Cheese and Snail Stuffed Bell Peppers with Pomegranate Glaze
Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     goat cheese
  • 100
    g
     snail
  • 50
    ml
     pomegranate juice
  • 0.5
    item
     banana
  • 30
    g
     oats
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Goat Cheese and Snail Stuffed Bell Peppers with Pomegranate Glaze
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the bell peppers in half and remove seeds.
  3. In a bowl, mix goat cheese, snails, mashed banana, and oats.
  4. Stuff the bell pepper halves with the mixture.
  5. Place stuffed peppers on a baking tray and bake for 30 minutes.
  6. In a small saucepan, reduce pomegranate juice over medium heat until thickened.
  7. Drizzle pomegranate glaze over baked peppers before serving.
Nutrition Per Serving 640 g Per 100g
Energy 744.1 kcal 116 kcal
Protein 44.8 g 7.0 g
Fibre 11.1 g 1.7 g
Salt 2 g 0.3 g
Sugar 27.2 g 4.3 g
Carbohydrates 61.2 g 9.6 g
Fat 34.7 g 5.4 g
  • 2
    item
     bell pepper
  • 100
    g
     goat cheese
  • 100
    g
     snail
  • 50
    ml
     pomegranate juice
  • 0.5
    item
     banana
  • 30
    g
     oats
1
Servings
0

Preheat the oven to 180°C.

Cut the bell peppers in half and remove seeds.

In a bowl, mix goat cheese, snails, mashed banana, and oats.

Stuff the bell pepper halves with the mixture.

Place stuffed peppers on a baking tray and bake for 30 minutes.

In a small saucepan, reduce pomegranate juice over medium heat until thickened.

Drizzle pomegranate glaze over baked peppers before serving.

Contact About
Privacy Policy Terms of Service Sitemap