Preparation time: 20 minutes
YieldServing size: 4 servings
For a quick and tasty lunch or meal, we suggest an easy recipe for stuffed bell pepper rolls. Put the peppers in the oven, add the stuffing, roll up and enjoy!
INGREDIENTS
- 4 peppers (2 red, 2 yellow)
- 150 g whole wheat bread
- 1 tbsp. fresh basil, chopped
- 100 g. fresh spinach
- A pinch of rosemary
- 1 tsp. capers
- 1 small onion, chopped
- ¼ cup roasted pine nuts
- 100 ml of Extra virgin olive oil Fruity Green Maison Orphée
- Fine grey sea salt with Provence herbs Maison Orphée, to taste
- Pepper, to taste
PREPARATION
- Preheat oven to 425°F.
- Place the peppers on a baking sheet and bake for about 10 minutes.
- Peel them, remove the head and cut them into two large strips. Drizzle with a little oil and set aside.
- Wash the spinach leaves and chop them.
- In a bowl, combine the crumbled bread, rosemary, basil, half the spinach, walnuts and pink pepper. Add remaining olive oil and season to taste.
- Separate the filling into 8 pieces and place on each bell pepper strip. Roll up and hold in place with a toothpick.
- Place in a serving dish and sprinkle with remaining spinach leaves.
- Enjoy!