Cheese & Spinach stuffed peppers

Ingredients

6 peppers of various colours

50gr salted white cheese

100gr cream cheese

100gr grated hard cheese

50gr fresh spinach, chopped fine

2 crushed garlic cloves

Ground black pepper

Method

1.       Fry the peppers in a griddle pan or bake in a hot oven until they start to burn

2.       Transfer to a nylon bag and seal

3.       Remove from bag after 10 minutes

4.       Peel the peppers and remove their tops

5.       Wilt the spinach in a little water, remove all liquid by sieving

6.       Prepare a mixture from all 3 cheeses, black pepper spinach and the garlic and use it to stuff the peppers

7.       Cover peppers with foil and bake for 10 minutes

8.       Remove peppers from foil, cut in half and serve hot or at room temperature

 
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