Peppers stuffed with spinach

Ingredients for 4 servings:

• 4 bell peppers
• 200 g leaf spinach, frozen
• 1 small onion(s)
• 100 g cheese (Emmental)
• 100 g rice
• 50 g tomato paste
• 150 ml vegetable stock
• 1 tbsp sour cream
• some butter
• Salt
• pepper
• Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the tops off the peppers and remove the cores. Cook the rice in salted water until al dente. Briefly sauté the thawed spinach with diced onion in a little butter, season with salt and pepper, and remove from the heat. Then add a little tomato paste, stir in the drained rice and grated cheese, mix well, and stuff the peppers. Replace the lid and place in a casserole dish. Mix the vegetable stock with the tomato paste, pour in the sauce, and cook in a preheated oven at 180°C for about 20 minutes. Then remove the peppers, mix the flour with the sour cream, use it to thicken the resulting sauce, and simmer briefly. Season to taste and serve with the peppers. Rice or potatoes go well with this dish.