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🍽️ Bell peppers stuffed with spinach

317 kcal · 30 min · 4 servings

Ingredients

• 4 yellow bell peppers
• 500 g spinach
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 0.5 lemon (juice)
• 100 g whipping cream
• 100 g parmesan
• 1 pack chopped tomatoes
• 2 sprigs basil
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the bell peppers in half lengthwise.
2. 2. Remove the inside with the seeds.
3. 3. Wash the peppers thoroughly.
4. 4. Sprinkle some salt over the peppers.
5. 5. Clean the spinach.
6. 6. Wash the spinach well.
7. 7. Cut off the thick stems.
8. 8. Place the leafy greens in a large pot.
9. 9. Cook the spinach until it wilts (this is called blanching).
10. 10. Remove the spinach from the pot.
11. 11. Squeeze the spinach well to remove excess water.
12. 12. Peel the onion.
13. 13. Peel the garlic.
14. 14. Chop the onion finely.
15. 15. Chop the garlic finely.
16. 16. Sauté the onion and garlic in the butter.
17. 17. Add the spinach.
18. 18. Cook everything for a few minutes.
19. 19. Stir in the cream.
20. 20. Grate the Parmesan.
21. 21. Take half of the cheese.
22. 22. Mix the cheese with the spinach mixture.
23. 23. Season the mixture with lemon juice.
24. 24. Season the mixture with salt.
25. 25. Season the mixture with pepper.
26. 26. Fill the bell pepper halves with the mixture.
27. 27. Grease a baking dish.
28. 28. Place the stuffed peppers in the dish.
29. 29. Sprinkle the remaining cheese over the spinach.
30. 30. Preheat the oven to 175 degrees.
31. 31. Bake the peppers in the oven for 10 minutes.
32. 32. Heat the tomato sauce.
33. 33. Serve the sauce alongside the stuffed peppers.
34. 34. Garnish the dish with fresh basil.

Nutrition per serving

• kcal: 317
• Protein: 15 g · Fett/Fat: 23 g · Carbs: 11 g