Mini Pointed Peppers Filled with Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 pointed peppers, mini
- 2 egg (s)
- 1 clove garlic
- 1 onion (s)
- 250 g frozen spinach leaves, thawed
- 50 ml cream
- 4 tablespoon cream cheese
- 2 tablespoon olive oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic and fry in a pan with the olive oil. When the onion is translucent, remove it and set it aside.
- Now fry the beaten eggs into scrambled eggs in this pan.
- Meanwhile, blanch the spinach. Drain, squeeze out. Add the cream and cream cheese to the finished egg and stir, add the onions again, stir in the spinach. Season with salt, pepper and nutmeg.
- Wash the peppers, cut off the lid and remove the seeds. Pour the spinach and egg mixture into the peppers. Place in a baking dish.
- Place in the hot oven at 180 ° C for approx. 10 - 15 minutes.
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