Ingredients portion 2
Sweet pepper 2 pieces
Spinach 200 g
Garlic 2 cloves
Pine nuts 60 g
Olive oil 1 tablespoon
Dried basil ⅓ teaspoonfuls
Lemon juice 1 teaspoon
Grated parmesan cheese 80g
Cooking instructions 45 minutes
1 Wash the peppers and cut them in half. Take out the insides and dry them.
2 Heat the olive oil in a pan. Put the washed, dried (cut off the stalks) and finely chopped spinach into the pan and stew over a medium heat for 1 to 2 minutes under a lid. Remove the lid and simmer for a further two minutes until the water has evaporated. Season with a little salt.
3 In a blender, grind the parsley, pine nuts or cashews, 1 teaspoon olive oil, lemon juice, grated Parmesan and garlic. Grind until smooth (add a little water if not grinding).
4 Mix the spinach and greens together a la pesto.
5 Stuff the peppers with the minced green stuffing and place in a preheated 200°C oven for 15 minutes.
6 Serve hot, sprinkled with herbs and pine nuts.