Pointed peppers stuffed with spinach and white cheese

Name: Pointed peppers stuffed with spinach and white cheese
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 Red onion; 2 toe garlic; 4 twig fresh oregano; 3 el sunflower oil; el curry powder; 370 ml White beans in tomato sauce; 4 red pointed pepper variation possible; 300 g fresh spinach; 200 g white cheese

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

370 ml White beans in tomato sauce
4 red pointed pepper variation possible
300 g fresh spinach
200 g white cheese

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Meanwhile, cut the onions into half rings. Cut the garlic finely and drizzle the leaves of the oregano sprigs.
Heat the oil in a frying pan and fry the onion, garlic, curry, pepper and salt for 5 minutes on low heat. Stir frequently.
Add the white beans in tomato sauce and oregano to the onion and warm for 5 minutes.
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.
Add the spinach in parts to the beans and let it shrink slightly. Remove the pan from the heat.
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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Pointed peppers stuffed with spinach and white cheese

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

Ingredients

Directions

Nutrition

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