Vegetarian

Stuffed Peppers with Ricotta and Spinach

Vegetarian
Portions2 peopleChangeTiming 35 minsView
Ingredients8 IngredientsViewSwitzerland57 % localView
  • 2  tablespoons apple vinegar
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  • 0.5  teaspoon dried oregano
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  • 1  egg
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  • 60  grams fresh spinach leaves
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  • 2  Ramiro peppers
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  • 300  grams ricotta
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  • 1  pinch of salt
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  • 5  tablespoons sunflower oil
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Preheat the oven to 180 degrees Celsius
Wash 2 Ramiro peppers, cut off the top and remove the seeds from inside
Add 300 grams ricotta, 0.5 teaspoon dried oregano and dried oregano to a medium-sized bowl and mix until they are well combined
Line a baking tray with baking parchment
Fill the Ramiro peppers with the cheese mixture and arrange them on the baking tray
Drizzle 2 tablespoons sunflower oil over the Ramiro peppers and bake them in the preheated oven at 180 degrees Celsius for about 25 minutes
Wash 60 grams fresh spinach leaves
Add 3 tablespoons sunflower oil, 2 tablespoons apple vinegar and 1 pinch of salt to an empty medium-sized bowl and mix well
Add the spinach into the bowl and toss the salad
Serve the stuffed peppers together with the spinach salad
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Stuffed Peppers with Ricotta and Spinach

Pepper Recipes

A white plate with two red peppers stuffed with white cheese and arranged on a bed of spinach salad next to a glass container with oregano
Timing 35 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 2  tablespoons apple vinegar
  • 0.5  teaspoon dried oregano
  • 1  egg
  • 60  grams fresh spinach leaves
  • 2  Ramiro peppers
  • 300  grams ricotta
  • 1  pinch of salt
  • 5  tablespoons sunflower oil

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Tools

  • 1 oven
  • 1 cutting board
  • 1 knife
  • 2 medium-sized bowls
  • 1 baking tray
  • 1 baking parchment

Stuffed Peppers with Ricotta and Spinach

Pepper Recipes

Instructions

Preheat the oven to 180 degrees Celsius
Wash 2 Ramiro peppers, cut off the top and remove the seeds from inside
Add 300 grams ricotta, 0.5 teaspoon dried oregano and dried oregano to a medium-sized bowl and mix until they are well combined
Line a baking tray with baking parchment
Fill the Ramiro peppers with the cheese mixture and arrange them on the baking tray
Drizzle 2 tablespoons sunflower oil over the Ramiro peppers and bake them in the preheated oven at 180 degrees Celsius for about 25 minutes
Wash 60 grams fresh spinach leaves
Add 3 tablespoons sunflower oil, 2 tablespoons apple vinegar and 1 pinch of salt to an empty medium-sized bowl and mix well
Add the spinach into the bowl and toss the salad
Serve the stuffed peppers together with the spinach salad