Servings:
4
Prep time:
25
Cooking time:
65
INGREDIENTS
- - 300 g of beans
- - 4 peppers, red
- - 4 peppers, yellow
- - 200 g of cherry tomatoes
- - 1 corn cob
- - 50 g almond flour
- - 1 red onion
- - 1 bunch of mint
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Boil the beans for 40 minutes, salt them at the end. Boil the corn cob for at least 15 minutes.
- Divide the peppers in half lengthwise, including petioles, then blanch for 2-3 minutes in the water used for the corn.
- Saute the chopped onion in 4 tablespoons of olive oil for 10 minutes. Add the beans and corn kernels, after 2-3 minutes, add the tomatoes cutted into wedges. Add salt and just skip the vegetables for 5 minutes. Let cool, then stir the mixture to the almond flour and chopped mint.
- Salt a little the inside of the peppers and fill them with the filling, arrange in a baking pan covered with parchment paper and bake at 180 ° C for 15-20 minutes.
