This is my recipe for a healthy vegetarian dish for dinner, inspired by some recipes I've seen but with my own ingredients. I've never made stuffed peppers before and next time I do it I'll only use red ones (the green ones a little bitter when steamed).
INGREDIENTS
* 4 bell peppers (red and/or yellow)
* 1 tablespoon extra-virgin olive oil
* 2 cloves of garlic (crushed)
* 1 medium onion (finely chopped)
* 1 small box of frozen spinach, thawed and drained
* 1 tbs fresh chopped oregano or 1 tsp dried oregano
* 2 chopped tomatoes
* 2 tbs tomato paste
* 1/2 cup water
* 1 tbs balsamic vinegar
* 3/4 cup crumbed feta cheese
* 1/2 cup shredded cheddar cheese
* 2 tbs corn flour
* 2 eggs (beaten)
* 1/4 cup milk
PREPARATION
Time: 15 minutes to prepare, 15 minutes in the oven
1. Halve the peppers lengthwise along the stem, removing all seeds and white fleshy parts (leave the stem on for presentation). Place the peppers cut-side down in a microwave-proof dish, wrap with cling wrap and steam in the microwave on high for about 6 minutes. Drain and set aside in a baking dish.
2. Pre-heat oven to 180 degrees C (350 degrees F)
3. Heat oil in a large nonstick skillet over medium fire.
4. Add garlic and onion, stirring until soft and slightly brown.
5. Stir in oregano and spinach until wilted (don't overcook - about 2 minutes is enough).
6. Add tomato paste and dilute with water until the mixture has a slightly thicker consistency than pasta sauce.
6. Stir in tomatoes, vinegar and 1/2 the feta and cook on low heat until heated through.
7. In a separate bowl, whisk corn flour into the eggs and add milk. Pour the contents into the skillet and stir until mixed through.
8. Divide the filling among the pepper halves and sprinkle each with the cheddar and remaining feta cheese.
9. Bake for 10 minutes, grill for a couple of minutes if you like your cheese toasty, let stand for a few minutes and serve with steamed vegetables for a complete meal.
