Paprika with Polenta Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g creamed spinach
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 375 ml vegetable stock
- 150 g polenta
- 3 egg (s)
- 250 g tomato (s), passed
- 75 g cheese, rated, medieval Gouda
- 4 bell pepper (s)
- 0.5 ½ lemon (s), grated zest and juice, untreated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and squeeze it out.
- Peel the onions and garlic, dice finely and sauté in the heated oil. Pour 250 ml of the vegetable stock and bring to the boil. Stir in the polenta, bring to the boil and let it soak for a few minutes. Stir in the lemon zest and juice as well as the eggs. Season to taste with salt and pepper.
- Divide the polenta mass into 3 portions. Stir the spinach, 4 tablespoon. Tomato and cheese into each serving. Cut a lid off the peppers. Remove the cores and partitions. Rinse the peppers. First pour the spinach polenta, then the cheese polenta and finally the tomato polenta with a spoon. Smooth out each layer. Chill the peppers for an hour.
- Place the peppers in an ovenproof dish, put the peppers on top. Mix the rest of the broth with the rest of the strained tomatoes. Season a little and pour into the mold. Cook in a preheated oven at 200 degrees (convection 180 degrees) for 40-50 minutes.
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