Peppers Stuffed with Vegetable Rice

Peel onions and chop finely. Rinse spinach. Peel and dice root vegetables. Rinse peppers, cut tops into small pieces and remove core. Rinse basil and parsley, shake dry and chop. Grease gratin dish with 1 tbsp. butter.

Preheat oven to 180 °C (convection oven 160 °C /gas mark 3).

Fry half of the onions in 2 tbsp olive oil, add spinach leaves and drop together.

Separately, sauté remaining onion and vegetable cubes in 2 tbsp olive oil. Add cloves, cardamom, cinnamon, turmeric, pepper and stir in. Add 300 ml vegetable soup, bring to a boil. Add long grain rice to the clear soup and cook for 20 minutes. Season with pepper and salt, stir in the spinach mixture well, add parsley and basil and fill in the peppers.

Place the peppers in a greased gratin dish, pour on the remaining vegetable soup, sprinkle with butter flakes and cook in the heated oven for about 25 minutes.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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