Stuffed peppers vegetarian

1 . Stage

Prepare the necessary ingredients. Boil the rice.

2 . Stage

Peel the peppers from the seeds.

3 . Stage

I really don't like the skin on peppers, so I prefer to take it off. To do this, I scorch the peppers over an open flame on the smallest stove burner.

4 . Stage

The blackened, bubbly skin is then very easy to remove.

5 . Stage

Soak cashews overnight, rinse in a sieve with warm water before cooking.

6 . Stage

Spinach can be fresh or frozen. Stew it in a pan until soft.

7 . Stage

Put the cashews in a blender. Add the garlic and vinegar.

8 . Stage

Add water and salt.

9 . Stage

Whisk until smooth. Pour the mixture into the spinach and cook until the liquid evaporates. There should be very little liquid left.

10 . Stage

Pepper half filled with cooked rice.

11 . Stage

Place spinach-nut mixture on top.

12 . Stage

Put them in a mold and bake in a preheated 180C oven. It took me about 20 minutes. Since there are no skins, they cook much faster.

13 . Stage

For me and my girlfriends, one of these peppers is a completely separate dish. But for the men we add Meatballs with Cherry Sauce, they want meat!