Cumin & Coriander Ricotta & Spinach Stuffed Peppers

Ricotta & Spinach Stuffed Peppers finished with cumin & coriander flavors; a practical, single-serving lunch with measured ingredients.

Preparation time

25 min

Calories

287 kcal

Protein

17.7 g

Carbohydrates

18.8 g

Fat

16.3 g

Fiber

6.3 g

Ingredients

• 180 g bell pepper
• 115 g ricotta
• 90 g spinach
• 2 g ground cumin
• 12 g fresh coriander

Instructions

1. Weigh the ingredients for one serving. Wash and prepare ground cumin, fresh coriander.
2. Halve and deseed peppers; wilt spinach and squeeze dry.
3. Mix ricotta with spinach, fill peppers and bake at 195°C for 22 minutes.
4. Add ground cumin, fresh coriander at the appropriate stage: cook vegetables and aromatics with the base, fold in herbs or citrus at the end, and add fruit or nuts just before serving. Taste and season as needed.