John Myers
Veggi’s Christmas Dinner: Stuffed Pepper Halves on Spinach Leaves
The perfect veggi’s christmas dinner: stuffed pepper halves on spinach leaves recipe with a picture and simple step-by-step instructions.
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 300 g Freshly cooked brown rice
- 1 size Handful of chopped parsley
- 1 tbsp Vegetable salt *
- 1 tbsp Ground pepper
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- 1 kg Fresh spinach leaves
- 1 tbsp Vegetable salt *
- 1 tbsp Ground pepper
- Sort and wash the spinach, then dry, roughly cut and put in a saucepan, add the vegetable salt and just let it steam for a few minutes. The spinach collapses very quickly.
- Put the spinach in a baking dish.
- In the meantime, cook the rice in vegetable stock, drain and place in a bowl, add the chopped parsley and season with a little vegetable salt and freshly ground pepper.
- Wash the peppers, dry them, cut in half and remove the seeds, pour in the rice mixture with a spoon and place the filled halves on the spinach. Cover the baking dish and bake in the oven at 180 degrees for about 40 minutes (the oven was not preheated)
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