Spanakopita-stuffed peppers recipe
Inspired by the Greek spinach and feta filo pie, these stuffed peppers are lovely for a lighter summer dinner, served with rice or couscous. What’s more, they contain four of your 5-a-day!
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Ingredients
- 2 red peppers
- 400g young spinach
- 2 garlic cloves, crushed
- 150g ricotta*
- ½ x 20g pack dill, chopped
- 70g lighter Greek-style salad cheese*, crumbled
- 10g pine nuts
- cooked basmati rice or couscous, to serve*
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