Braised peppers stuffed with feta and spinach rice

Ingredients for 6 servings:

• 1 onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 200 g leaf spinach
• 2 tsp stock powder
• 200 g feta cheese
• 300 g rice, cooked
• 50 g almond sticks
• 2 tbsp sour cream
• ½ lemon(s), juice
• 6 medium-sized bell peppers
• 200 ml vegetable stock
• 1 cup of cream, approx. 200 g
• 1 bunch parsley, finely chopped
• 100 g Emmental cheese, grated
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Finely chop the onion and garlic and sauté in olive oil. Add the spinach leaves and sauté. Season with salt, pepper, and the stock powder. Stir in the crumbled feta cheese, rice, almond slivers, and sour cream. Season with lemon juice and season again to taste. Cut off the tops of the peppers and hollow out the insides. Fill with the rice and spinach mixture and place in a greased casserole dish. Bring the stock and cream to a boil and add the finely chopped parsley. Place in the casserole dish. Bake in a preheated oven at 180°C (top/bottom heat) for 30 minutes. Sprinkle the grated Emmental cheese over the peppers and bake for another 15 minutes. Serve! 523 kcal per serving