Spinach and Ricotta Peppers

Name: Spinach and Ricotta Peppers with Buttery Mushrooms and Tomatoes
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Red pepper; 1 Pieces of Red onion; 1 Pieces of Garlic cloves; 200 Grams of Spinach; 1 Tbsp of Olive oil; 1 Tsp of Salt; 15 Grams of Fresh basil; 30 Grams of Parmesan; 250 Grams of Ricotta; 1 Pieces of Organic Eggs; 1 Tsp of Black pepper; 60 Grams of Grated mozzarella; 250 Grams of Mushroom; 150 Grams of Cherry tomatoes; 1 Pieces of Garlic cloves; 15 Grams of Fresh parsley; 40 Grams of Butter; 1 Tsp of Salt; 1 Tsp of Black pepper

with Buttery Mushrooms and Tomatoes

All the veggies - prepared in one single baking dish!

Cals 635 · Prot 36 · Carbs 22 · Fat 46

Vegetarian

Low Carb

45 min

Spinach and Ricotta Peppers with Buttery Mushrooms and Tomatoes

All the veggies - prepared in one single baking dish!

Cals 635 · Prot 36 · Carbs 22 · Fat 46

Vegetarian

Low Carb

Ingredients

Peppers and stuffing

Red pepper

2 Pieces

Red onion

1 Piece

Garlic cloves

1 Piece

Spinach

200 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Fresh basil

15 Grams

Parmesan 4*

30 Grams

Ricotta 4*

250 Grams

Organic Eggs 5*

1 Piece

Black pepper

0.5 Tsp

Grated mozzarella 4*

60 Grams

Sides

Mushroom

250 Grams

Cherry tomatoes

150 Grams

Garlic cloves

1 Piece

Fresh parsley

15 Grams

Butter 4*

40 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2641 / 635
Fats (g)	45.8
of which saturated (g)	29.7
Carbohydrates (g)	22
of which sugars (g)	10.7
Fibers (g)	5.4
Proteins (g)	35.7
Salt (g)	2.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. Remove the seeds. Add the peppers to a wide baking dish. Drizzle the peppers with oil and bake them in the oven for 15 min.

2 Prep and fry

Meanwhile, peel and chop the onion and garlic. Wash and chop the spinach. Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and fry with a pinch of salt for 3 min. Add the garlic and spinach, and fry for 3 min further until the spinach is wilted. Transfer to a bowl and set aside to cool.

3 Prep extras

Meanwhile, clean the mushrooms with kitchen paper or a cloth (do not rinse with water) and trim them. Rinse and dry the tomatoes. Peel and crush the garlic. Chop the parsley. Melt the butter. In a bowl, combine the mushrooms, tomatoes, garlic, parsley, butter, salt and pepper.

4 Finish stuffing

Once the spinach mix has cooled a little, chop the basil and grate the Parmesan. Add the basil, Parmesan, ricotta, eggs and black pepper to the spinach bowl. Mix well.

5 Stuff and bake

Remove the bell pepper dish from the oven. Spoon the spinach and ricotta stuffing into the peppers. Top with the grated mozzarella. Pour the mushrooms and tomatoes into the dish. Bake for 15-20 min further until well browned on top.