Peppers Stuffed with Vegetable Rice

Rinse the peppers, cut the tops into small pieces and remove the core. Grease gratin dish with butter. Preheat oven to 180 °C (convection oven 160 °C /gas oven: level 3).

For the filling, sauté half of the onions in half of the olive oil, add spinach leaves and fold together.

In the meantime and separately, sauté the remaining onion and vegetable cubes in the remaining olive oil. Now add cardamom, cinnamon, cloves and turmeric, stir in and season with pepper. Add vegetable soup, bring to a boil. Add long-grain rice to the clear soup and cook for about twenty minutes.

Season with salt and pepper, stir in the spinach mixture, add the parsley and basil, fill the peppers and put the lid on.

Place the filled peppers in the greased baking dish, pour the vegetable soup, sprinkle with butter flakes and cook in the heated oven for about twenty-five minutes.

Tip: Did you know that one bowl of spinach covers almost all your needs for manganese and fiber?

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