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🍽️ Colorful stuffed bell peppers

314 kcal · 30 min · 4 servings

Ingredients

• 100 g spinach
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 0.75 l vegetable broth (instant)
• 150 g polenta
• 0.5 lemon (zested and juiced)
• 3 eggs
• salt
• pepper (freshly ground)
• 250 g tomato puree
• 75 g grated Gruyère cheese
• 4 bell peppers

Instructions

1. 1. Thoroughly wash the spinach and discard any wilted or brown leaves.
2. 2. Briefly dip the spinach in boiling water until it wilts.
3. 3. Remove the spinach from the water and let it drain well.
4. 4. Peel the onions and garlic and cut them into fine cubes.
5. 5. Heat the olive oil in a pan.
6. 6. Sauté the onions and garlic in the hot oil.
7. 7. Pour in half of the vegetable broth and bring the mixture to a boil.
8. 8. Stir in the polenta and let it boil again while stirring constantly.
9. 9. Let the polenta mixture swell for a few minutes.
10. 10. Stir in the lemon zest, lemon juice, and eggs.
11. 11. Season the mixture with salt and pepper.
12. 12. Divide the polenta mixture into three equal portions.
13. 13. Squeeze the drained spinach well and chop it finely.
14. 14. Mix the chopped spinach into one of the three polenta portions.
15. 15. Mix four tablespoons of pureed tomatoes into a second polenta portion.
16. 16. Mix the cheese into the third and final polenta portion.
17. 17. Cut off the top part of the bell peppers and set it aside.
18. 18. Use a teaspoon to remove the seeds and white ribs from the peppers.
19. 19. Wash the empty bell peppers thoroughly and pat them dry.
20. 20. Fill the first bell pepper with the spinach polenta.
21. 21. Smooth out the filling in the pepper.
22. 22. Gently tap the filled pepper on the work surface to ensure the filling is evenly distributed.
23. 23. Fill the second bell pepper with the cheese polenta.
24. 24. Smooth out the filling in the pepper.
25. 25. Gently tap the filled pepper on the work surface to ensure the filling is evenly distributed.
26. 26. Fill the third bell pepper with the tomato polenta.
27. 27. Smooth out the filling in the pepper.
28. 28. Gently tap the filled pepper on the work surface to ensure the filling is evenly distributed.
29. 29. Place the stuffed peppers in a lightly greased baking dish.
30. 30. Place the cut-off tops on the peppers.
31. 31. Mix the remaining vegetable broth with the remaining pureed tomatoes.
32. 32. Season the liquid with salt and pepper.
33. 33. Pour the tomato-broth mixture into the baking dish.
34. 34. Bake the peppers in the preheated oven at 180 degrees for 40 to 50 minutes.

Nutrition per serving

• kcal: 314
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 17 g