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🍽️ Red peppers stuffed with spinach and almonds

452 kcal · 30 min · 4 servings

Ingredients

• 8 smaller red bell peppers
• 100 g almond slivers (roasted)
• 2 garlic cloves
• 5 tbsp parmesan (freshly grated)
• 800 g fresh spinach
• olive oil (extra virgin)
• salt
• pepper (freshly ground)
• 2 stale rolls

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut off the top part of the pepper to use as a lid.
4. 4. Remove the core and the white membranes from the inside.
5. 5. Wash the spinach and remove any tough stems.
6. 6. Place the wet spinach into a large pot.
7. 7. Let the spinach wilt down over medium heat.
8. 8. Transfer the cooked spinach into a colander.
9. 9. Allow the spinach to drain well.
10. 10. Turn the spinach out onto a cutting board.
11. 11. Chop the spinach finely using a large knife.
12. 12. Crush the breadcrumbs in a blender into coarse crumbs.
13. 13. Mix the crumbs with two to three tablespoons of oil.
14. 14. Season the crumbs with salt and pepper.
15. 15. Peel the garlic clove.
16. 16. Crush the garlic finely with one teaspoon of salt in a mortar.
17. 17. Heat four tablespoons of oil in a frying pan.
18. 18. Sauté the chopped spinach in the pan.
19. 19. Stir the crushed garlic into the spinach.
20. 20. Cook the mixture for another one to two minutes.
21. 21. Remove the pan from the heat source.
22. 22. Stir the slivered almonds into the filling.
23. 23. Stir the parmesan into the filling.
24. 24. Season the filling with salt.
25. 25. Season the filling strongly with pepper.
26. 26. Lightly salt the inside of the bell peppers.
27. 27. Fill the bell peppers with the spinach mixture.
28. 28. Grease a baking dish.
29. 29. Place the stuffed peppers closely together in the dish.

Nutrition per serving

• kcal: 452
• Protein: 22 g · Fett/Fat: 27 g · Carbs: 29 g