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Vegetarian
Stuffed Peppers with Ricotta and Spinach
Portions2 peopleChangeTiming 35 minsViewIngredients8 IngredientsViewSwitzerland50 % localView
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Ingredients (8)
- 2 tablespoons apple vinegar
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon dried oregano
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 egg
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Foodsave tip
Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.
Watch the Egg TestEgg colour
The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.
- 60 grams fresh spinach leaves
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 Ramiro peppers
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 300 grams ricotta
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 pinch of salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 5 tablespoons sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
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Seasonality
Environmental impact (high)
Portions (2)
Tools (6)
Timing (35 mins)
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 medium-sized bowl and toss the salad |
Serve the stuffed peppers together with the spinach salad |