14 MAY 2019
Stuffed peppers with spinach
INGREDIENTS
- 2peppers
- 1onion
- 1garlic clove
- 150gr5 oz. fresh spinach
- 2Tbspolive oil
- 150gr5 oz. ricotta/vegan cream cheese
- Nutmeg
- Salt
- Pepper
- 1can of chopped tomatoes
- Italian herbs
- Grated cheese vegan
- Fresh basil & thyme
- 200gr7 oz. Orzo/Kritharaki
INSTRUCTIONS
- Wash the 2 peppers, cut them in half and clean them out
- Finely chop onions and garlic and roast them in olive oil
- Roughly chop the fresh spinach and add it to the pan
- Roast for about 3–5 minutes
- Add ricotta and quickly heat it up
- Season with nutmeg, salt and pepper
- Preheat the oven to 200°C (392°F)
- Put the tomatoes into an ovenproof dish and season them with salt, pepper and Italian herbs
- Place the pepper halves inside and fill them with the spinach ricotta mixture
- Sprinkle grated cheese and basil on top
- Bake for 30 minutes
- In the meantime prepare the orzo/kritharaki according to the packet instructions
- Serve the peppers with the sauce and the noodles
TIPS
Verena's notes
Instead of orzo you can of course just serve rice or any other kind of noodles.
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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