Stuffed peppers with minced meat and spinach

Ingredients for 2 servings:

• 2 large red bell peppers
• 500 g minced meat (any type of meat)
• 200 g leaf spinach, frozen
• 100 g cheese, grated
• ½ liter vegetable broth
• ½ tube(s) tomato paste
• tbsp, leveled salt and pepper lemon zest
• some paprika powder
• some nutmeg, grated
• some lemon peel
• some olive oil
• 1 onion(s), finely chopped
• n. B. Garlic clove(s), chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Low carb suitable

Wash the peppers, halve them, and remove the cores. Defrost the spinach leaves and chop them slightly. Combine the minced meat with the spinach, grated cheese, onion, garlic, and freshly grated lemon zest, and season with the spices. Then stuff the peppers. In a lidded pan, add the broth, olive oil (amount as desired; it only enhances the flavor), and tomato paste. Season with pepper, salt, and paprika. Add the peppers and simmer over low heat for about 20 to 30 minutes. Tip: If the sauce is too thin for you, thicken it with a little tomato paste if you’re on a low-carb diet; others can use a sauce thickener. We eat it on its own. But it also tastes great with potatoes or baguette. If you have other side dishes, the recipe is enough for four people with normal appetites.