Stuffed Peppers with Minced Meat and Spinach

Summary

Ingredients

• 2 large bell peppers, red
• 500 g minced meat, (type meat as desired)
• 200 g spinach leaves, frozen
• 100 g cheese, rated
• 0.5 liter ½ vegetable stock
• 0.5 tube ½ tomato paste
• Tbsp, leveled salt and pepper lemon peel
• some paprika powder
• some nutmeg, grated
• some lemon peel
• some olive oil
• 1 onion (s), finely chopped
• clove Garlic (s), chopped

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Instructions

1. Wash the peppers, cut in half and remove the core. Thaw the spinach leaves and chop them up a little.
2. Mix the minced meat with the spinach, grated cheese, onion, garlic and the freshly grated lemon peel and season with the spices. Then pour into the peppers.
3. In a pan with a lid, add the broth, the olive oil (amount as desired, it should only increase the taste) and the tomato paste. Season to taste with pepper, salt and paprika powder. Put in the peppers and simmer on low heat for about 20 to 30 minutes.
4. Tip: If the sauce is too thin for you, you can use a little tomato paste to tie it up with low carb, the others use sauce binders.
5. We eat it with no side dishes. It also tastes great with potatoes or baguette. If you also have side dishes, the recipe is enough for 4 people with a normal appetite.