Peppers with spinach filling

Ingredients for 4 servings:

• 200 g oat grains (alternatively spelt grains)
• 4 bell peppers, red
• 2 m.-large tomato(s)
• 2 spring onions
• 2 tbsp butter
• 35 g almond(s), chopped
• 300 g leaf spinach (frozen)
• 75 g cheese, grated
• Salt
• nutmeg
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegetarian and inexpensive

Cook the oats in 1/2 liter of salted water over low heat for about 30 minutes. Wash, halve, and trim the bell peppers. Boil briskly in hot water for about 4-5 minutes, then drain. Briefly blanch the tomatoes, peel, deseed, and dice without the stems. Wash, trim, and finely chop the spring onions. Heat the butter in a wide saucepan and sauté the onions over medium heat for about 2 minutes. Sprinkle the almonds over the top and add the spinach. Cook for about 15 minutes. Season with salt and nutmeg. Preheat the oven to 220°C top/bottom heat (200°C fan-assisted oven). Grease a shallow dish. Drain the oats and mix with the tomatoes, spinach, and 50g of cheese. Fill the peppers with this mixture. Place the pods in the dish, sprinkle with the remaining cheese, and bake in the oven for about 10 minutes. Serve hot.