Stuffed Pointed Peppers
Preparation
20
minutes
Servings
4
persons
Nutrition
460
calories
Ingredients
500 g baby spinach 1 garlic glove 1 onion 2 tbsp olive oil Salt, freshly ground pepper 4 red pointed peppers, approx. 500 g 220 g creamy herder’s cheese 100 g SUNSWEET prunes 60 g walnut kernelsInstructions
- Wash the baby spinach thoroughly. Peel and chop the garlic and onion. Sauté in hot olive oil until translucent, add baby spinach and stir to combine. Season with salt and pepper.
- Cut the pointed peppers in half lengthwise, remove the seeds and place on a baking tray lined with baking paper. Finely dice the herder’s cheese, halve the prunes crosswise, roughly chop the walnuts, mix everything with the spinach and fill into the pointed peppers.
- Bake for 15-20 minutes in a preheated oven (electric oven: 180 °C/ fan: 160 °C).
Recipe Categories
Mains,
