Salad with stuffed pointed pepper

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Light meal salad of stuffed pointed pepper with mozzarella on a bed of lettuce and pasta

Ingredients

Dressing

Preparation

 Heat the oven to 200 degrees. Mix the ingredients for the dressing together and set aside. Fry the spinach in a pan until it starts to wilt. Cut open the pointed peppers lengthwise and remove the seeds. Fill them with the sauteed spinach. Cut the mozzarella into pieces and divide over the pointed peppers.

 Spoon some pesto on top and sprinkle with a pinch of salt and pepper. Place them in a baking dish or on a baking tray and put them in the oven for 20 minutes. Meanwhile, cook the pasta with a pinch of salt. Cut the tomatoes in half. Mix the lettuce with the pasta and tomatoes. Drizzle with some dressing and place a stuffed pointed pepper on top.


Source: Leukerecepten by leukerecepten-nl.
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