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Baked peppers with minced vegetables

Baked peppers with minced vegetables, Prescriptions, Any category, Any menu, Vegetarian food, Main dishes

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.

Courgette cutlets with cheese

6 Serve hot, sprinkled with herbs and pine nuts.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .