Pepper stuffed with rice and spinach

IMG_2326

Peppers filled to the brim with spinach filling is my today’s suggestion for a delicious, quick meal. I could eat such dinners every day 🙂

Ingredients:

3 large red peppers,
4 soy chops,
1 liter vegetable broth
about 250-300 grams of fresh spinach,
230 grams of rice (basmati and wild),
150 grams of grated vegan cheese,
a small bunch of parsley,
grape seed oil
freshly ground coloured pepper to taste,
salt to taste,
Herbs de Provence, to taste,
ground pepper

Method:

Cook the rice in lightly salted water. Cooked slightly cooled. Saute the soy chops with a hot broth and put aside under the cover for softening. Rinse and dry the spinach. Dried finely cut.

IMG_2321

Spinach fry a small amount of oil to lose the volume. We chop the parsley finely. We combine rice, spinach, diced soy chop, cheese and parsley. Mix the whole thing to taste.

IMG_2322

We cut the peppers and remove the seed nests from them. We fill their center with generously prepared stuffing. Fill the filled peppers in a casserole.

IMG_2323

We bake peppers for about 40 minutes at 180 ° C.

Enjoy 🙂

IMG_2328

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s