Spinach Stuffed Bell Peppers

Ingredients

• 4 yellow bell peppers
• 500 g spinach
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 0.5 lemon (juice)
• 100 g heavy cream
• 100 g Parmesan cheese
• 1 pack diced tomatoes
• 2 sprigs Basil
• Salt
• ground pepper

Instructions

1. 1.

   Halve the bell peppers lengthwise, remove seeds and membranes, wash, and season with salt. Clean the spinach, cut thick stems, place in a large pot of water until wilted, then drain and squeeze out excess moisture.

2. 2.

   Peel and finely chop onion and garlic; sauté in butter, add spinach, cook for a few minutes, then stir in heavy cream. Grate parmesan, mix half into the spinach mixture, season with lemon juice, salt, and pepper.

3. 3.

   Fill the bell pepper halves with the spinach mixture and place them in a greased baking dish. Sprinkle remaining cheese on top and bake at 175°C (350°F) for 10 minutes until golden. Warm tomato sauce and serve with the stuffed peppers and basil.