Creamy Spinach And Cheese Stuffed Bell Peppers Recipe

About this recipe

Tender bell peppers stuffed with a rich spinach and protein cheese filling, baked to perfection for a satisfying and nourishing lunch.

Ingredients

• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• - Shan Tomato Chutney
• - Mori-Nu Silken Firm Tofu
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml
• NaN Grami Natural Finger Millet
• 500 G Fresh Vine Tomato 500g
• 1 kg Cabbage 1 Kg
• 1 Kg Natco Mung Dal (Moong Dal) Yellow, 1Kg
• NaN Mehar Shahi Paneer
• - Coconut Each
• 500 g Dehaat Honest Farms Unpolished Rajma Kashmiri - Pesticide Free 500 G
• 1 Bunch Spinach Fresh 1 Bunch
• 6 Per Pack Gran Luchito Soft Burrito Shell Tortilla Wraps

Instructions

1. 1. Preheat your oven to 190°C (375°F) and lightly grease a baking dish with olive oil.
2. 2. Wash and halve the bell peppers lengthwise, removing the seeds and membranes inside.
3. 3. Heat olive oil in a skillet over medium heat and sauté the minced garlic and chopped onion for 2 minutes.
4. 4. Add fresh spinach to the skillet and cook until wilted, stirring occasionally for about 3 minutes.
5. 5. Stir in the cream cheese and grated protein cheese, mixing well until creamy and combined.
6. 6. Season the spinach mixture with crushed black pepper and salt, ensuring even distribution.
7. 7. Fill each bell pepper half generously with the spinach and cheese mixture.
8. 8. Arrange the stuffed bell peppers in the prepared baking dish and drizzle lightly with olive oil.
9. 9. Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the filling is bubbly.
10. 10. Remove from the oven and let the peppers cool slightly before serving.