Stuffed peppers with spinach and egg

Name: Stuffed peppers with spinach and egg
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 red peppers; 4 Shallots; 2 Garlic cloves; 250 g cherry tomatoes; 300 g leaf spinach; 4 Stem/s flat leaf parsley; 1 Organic Lemon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Eggs (Gr. M)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Stuffed peppers are always a good idea. The classic way is of course chopped, but you have to try this veggie variety!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 red peppers
4 Shallots
2 Garlic cloves
250 g cherry tomatoes
300 g leaf spinach
4 Stem/s flat leaf parsley
1 Organic Lemon
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Eggs (Gr. M)

Directions

1
Wash the bell peppers and cut off the end of the stalk as a lid. Remove seeds.
2
Peel and finely dice the shallots and garlic. Wash the tomatoes. Sort the spinach, wash and drain well. Wash parsley and shake dry, pluck the leaves and chop them. Wash lemon hot, dry and finely grate the peel. Halve the lemon and squeeze one half.
3
Heat the oil in the pot, fry the shallots and garlic for about 1 minute. Add tomatoes, lemon peel and lemon juice. Cover and braise over medium heat for about 5 minutes. Add spinach, parsley and 5 tbsp. water. Season with salt, pepper and sugar, simmer for about 3 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place the peppers in an ovenproof dish and fill with the spinach mixture. Cook in a hot oven for approx. 45 minutes. After approx. 15 minutes, break 1 egg each and let it slide into each pod. Then put the pepper lids on.
5
Remove the paprika, season the eggs with salt and pepper. For those who don't pay so much attention to carbohydrates, mashed potatoes are delicious with it.