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  • Stuffed bell peppers with green asparagus

Recept time 40 min.
Recept time 4
Recept time Oven
Recept time Saucepan

Creamy cheese and crispy baked green asparagus, together in a sweet bell pepper bowl. Something beautiful happens in the oven with this dish, the different flavours come together and create a real taste sensation.

Ingredients

  • 450 g EAT ME green asparagus
  • 2 red bell peppers
  • 40 g butter
  • 40 g flour
  • 200 ml milk
  • 100 ml cooking cream
  • 1 egg
  • 100 g grated mature cheddar cheese
  • pepper & salt

Let's get to work

Preparation
  1. Pre heat the oven to 180°C.
  2. Rinse the red bell peppers, cut in half and remove the seeds.
  3. Blanche the halves approximately 3 minutes in a saucepan with boiling water. Let them cool down.
  4. In the meantime, melt the butter in a saucepan on medium heat, don't let the butter turn brown.
    Add the flour and leave to cook for 2 minutes. Add 100 ml milk and stir constantly till it has become a ragout.
  5. Add the last 100 ml milk and the cooking cream when all the lumps have gone.
    Keep stirring the sauce thoroughly. Add salt and pepper to taste.
  6. Turn the heat off and leave the béchamel sauce to cool down on a cooling rack. Stir the egg through the sauce.
  7. Rinse the green asparagus and cut the ends (1-2 cm) off. Divide the asparagus among the bell pepper halves.
  8. Place the bell pepper halves on a baking tray lined with baking paper. Use a ladle to pour the béchamel sauce carefully over the asparagus and the bell peppers. Top it off with the grated mature cheddar cheese.
  9. Bake the stuffed bell peppers until done in 15 to 20 minutes in the oven.
Enjoy

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