Colorful Stuffed Bell Peppers

Ingredients

• 100 g Spinach
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 0.75 l vegetable broth (instant)
• 150 g polenta
• 0.5 lemon (zest and juice)
• 3 eggs
• Salt
• black pepper (freshly ground)
• 250 g passata
• 75 g grated Gruyère cheese
• 4 bell peppers

Instructions

1. 1.

   Wash the spinach, discard stems, briefly blanch in boiling water until wilted, drain and set aside.

2. 2.

   Peel and finely dice the onion and garlic. Heat olive oil, sauté onion and garlic. Add 1/2 l vegetable broth, bring to a boil, stir in polenta, cook while stirring until thickened and reduced for several minutes. Stir in lemon zest, juice, eggs, salt and pepper.

3. 3.

   Divide the polenta mixture into three portions. Squeeze out excess liquid from spinach and chop. Fold spinach, 4 tbsp passata, and cheese respectively into one third of the polenta mixture.

4. 4.

   Cut a lid off each bell pepper and set aside. Remove seeds and membranes with a teaspoon, then wash and pat dry.

5. 5.

   First spoon in the spinach-polenta, then the cheese-polenta, and finally the tomato-polenta. Smooth each layer. While filling, tap the peppers onto the work surface to help spread the polenta evenly.

6. 6.

   Place them in a greased baking dish and cover with the lids.

7. 7.

   Mix remaining broth with remaining passata, season with salt and pepper, and pour into the dish. Bake in preheated oven at 180°C for 40-50 minutes.