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Outdooroven recipe: pointed peppers with spinach, feta and grilled zucchini
Rich in vegetables and made on the Outdooroven (XL): try this variation on stuffed peppers. With a few simple steps, you can serve these tasty pointed bell peppers, stuffed with grilled zucchini, spinach and feta, on the table.
Ingredients for 4
- 4 pointed bell peppers
- 500 grams fresh leaf spinach
- 1 zucchini
- Soy sauce
- 100 grams
- seasoned feta cheese
- 2 cloves of garlic
- Olive oil
- 3 stalks of spring onion
- Pepper
- Pine nuts
Step 1: Heat the Outdooroven. Cut the hard stem off the zucchini and use a cheese slicer to scrape thin slices off the zucchini. Place the zucchini in a baking dish and pour soy sauce generously over them. Rub each slice well with the soy sauce and season additionally with pepper. Let rest to marinate.
Step 2: Chop the spring onion and finely chop the garlic cloves. Add a splash of olive oil to the Oven Dish and add in the spinach, spring onion and garlic. Let this cook, until the spinach has completely shrunk.
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Step 3: Place the marinated zucchini slices on the grill over the hot coals of the Outdooroven. Let the zucchini grillbriefly on both sides, until cooked through and dry.
Step 4: Cut the pointed peppers in half lengthwise and remove the seeds. Place a slice of grilled zucchini in each bell pepper half. Continue filling the bell pepper with the warm spinach mixture. Do you have any zucchini slices left over? Then place these back on top. Finally, add the cubed feta cheese.
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Step 5: Place the peppers in the Oven Dish and put them in the oven for about 20 minutes. Meanwhile, lightly fry pine nuts in a pan.
Step 6: Remove the pointed peppers from the oven when the feta cheese has become crispier. Serve the stuffed pointed peppers with pine nuts and enjoy!
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