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Pointed peppers stuffed with spinach and white cheese
 
 
4 ServingsPT45M45 min

Pointed peppers stuffed with spinach and white cheese


Pointed peppers stuffed with spinach and feta. A recipe without meat, but with lots of vegetables

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Directions

  1. Preheat the oven to 180 ° C.
  2. Meanwhile, cut the onions into half rings. Cut the garlic finely and drizzle the leaves of the oregano sprigs.
  3. Heat the oil in a frying pan and fry the onion, garlic, curry, pepper and salt for 5 minutes on low heat. Stir frequently.
  4. Add the white beans in tomato sauce and oregano to the onion and warm for 5 minutes.
  5. Meanwhile, halve the peppers in the length, but leave the stem starter. Remove the seed lists. Place the peppers on a baking sheet covered with parchment paper.
  6. Add the spinach in parts to the beans and let it shrink slightly. Remove the pan from the heat.
  7. Spread the bean mixture over the peppers and crumble the white cheese over it. Bake for about 20 minutes in the middle of the oven and serve immediately. Yummy! .

Nutrition

350Calories
Sodium39% DV940mg
Fat29% DV19g
Protein32% DV16g
Carbs8% DV24g
Fiber36% DV9g

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