Summary

Ingredients

• 6 medium bell pepper (s)
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 200 g spinach leaves
• 2 teaspoons stock powder
• 300 g rice, cooked
• 200 g feta cheese
• 2 tablespoon sour cream
• 0.5 ½ lemon (n)
• 50 g almond sticks
• 200 ml vegetable stock
• 1 cup cream
• 1 bunch parsley
• 100 g Emmentaler, rated
• salt and pepper

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Instructions

1. Finely chop the onion and garlic and fry in the olive oil. Add the spinach leaves and sweat. Season to taste with salt, pepper and the stock powder. Stir in the crumbled feta, rice, almond sticks and sour cream. Season with the juice of the lemon and season to taste again.
2. Cut off the lid of the peppers and scoop out the peppers. Then fill with the rice and spinach mixture and place in a greased baking dish. Bring the broth with the cream to the boil and add the finely chopped parsley. Put in the baking dish. Bake in an oven preheated to 180 degrees for 30 minutes. Then sprinkle the grated Emmentaler on the peppers and bake again for 15 minutes. Serve!
3. 523 Kcal per serving