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