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!