John Myers
Red Pointed Peppers with Spinach and Cheese Filling
The perfect red pointed peppers with spinach and cheese filling recipe with a picture and simple step-by-step instructions.
- 4 Red pointed peppers
- 200 g Frozen spinach
- 200 g Cheese white
- 100 g Creme fraiche Cheese
- 1 tablespoon Pumpkin seeds
- 2 small Garlic cloves
- 2 small Raw ham
- Salt
- Pepper
- Oil
- Wash the pointed peppers – pat dry – cut off a lid – remove the core and put everything aside.
- Crumble the cheese in a bowl – peel the gnobi and dice it – chop the pumpkin seeds – squeeze the defrosted spinach well and add everything to the cheese.
- Season the mixture with salt and pepper – stir well and fill into the paprika – put the lid on with the help of a toothpick.
- Now wrap the peppers with the ham and fry them in a pan with hot oil on all sides at medium temperature with the lid closed for about 20 minutes.
- We ate potatoes with it, but mashed potatoes or rice also taste good with it.
- BON APPETITE; 🙂
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