Spinach & cheese stuffed peppers

Hey pixels!! Today’s lunch has been this gorgeous and yummy stuffed peppers!! Easy to make, more or less healthy and, above all, delicious!! Perfect as a main dish, or as a starter. Perfect for a vegetarian person, or for your meat less Mondays.

stuffed-peppers-1

You can add or change any ingredients you  want. Or add more spices, like red pepper flakes, for example. I don’t like spicy food so much, that’s the reason I don’t use it.

I hope you enjoy them, my happy pixels!! I did it… This recipe is for one person, but adjusting the ingredients quantity it’s really easy.

Ingredients (this is for 1 unit):

  • 1/4 cup rice (add a bit more if your pepper is bigger)
  • 1 clove garlic, smashed and minced
  •   1/4 cup frozen or fresh spinach
  • 1/2 tsp dried basil (or try fresh!)
  • 1/4 tsp oregano
  • salt and pepper to taste
  • grated mozzarella, to taste
  • grated Menorcan cheese, to taste
  • 1 bell pepper

Directions:

Boil rice until fluffy.

Preheat oven to 190ºC.

Heat a skillet with oil and sauté garlic and spinach until tender and fragant. Defrost your spinach first if using the frozen version.

Season with basil, oregano, salt, and pepper.

Add cheese, saving a little extra for topping if desired.

Stir in your rice and mix well. Remove from heat.

Slice your pepper in half, removing the veins, stems, and seeds.

Stuff liberally with cheesy spinach and rice filling.

Top with extra cheese if desired.

Bake until hot and melty! You’ll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers – the choice is yours! I baked mine around 15′.

stuffed-peppers-2

Do you like stuffed peppers, my happy pixels? Are you going to make this recipe at home? Please, let me know in the comments below. (If you instagram a picture of yours, you can use the hashtag #thehappiestpixel).

Ingredientes:

  • 1/4 cup de arroz (añade un poco mas si el pimiento es grande)
  • 1 diente de ajo, pelado y laminado
  • 1/4 cup de espinacas, frescas o congeladas
  • 1/2 cucharadita de albahaca, fresca o seca
  • 1/4 cucharadita de orégano
  • sal y pimienta al gusto
  • mozzarella rallada al gusto
  • queso de Menorca rallado, al gusto
  • 1 pimiento rojo 

Instrucciones:

Hierve el arroz hasta que esté tierno.

Precalienta el horno a 190ºC.

Calienta una sartén con aceite y sofríe el ajo y las espinacas hasta que estén tiernas y fragantes. Descongela primero si usas espinacas congeladas.

Sazona con albahaca, orégano, sal y pimienta.

Añade el queso, reservando un poco como topping si queréis. Mezcla con el arroz y retira del fuego.

Corta el pimiento por la mitad, quitando los nervios y semillas. Rellena generosamente; añade más queso encima si queréis.

Hornead hasta que esté caliente y con el queso fundido. Podéis hacerlo más o menos hecho, a vuestro gusto. El mío ha estado en el horno durante 15′.

¿Os gustan los pimientos rellenos, mis felices pixels? ¿Vais a probar esta receta en casa? Si colgáis una foto de vuestra versión en Instagram, podéis usar el hashtag #thehappiestpixel.

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4 thoughts on “Spinach & cheese stuffed peppers

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