Vegetarian stuffed peppers



Rye and spelt bran crisps
2 red peppers
2 yellow peppers
2 green peppers
1 nice aubergine
3 courgettes
3 tomatoes
10 spinach leaves
1 stalk of celery
1 large red onion
3 cloves garlic
4.5 sprigs of basil
3 tablespoons olive oil
Salt and pepper from the mill



Wash, seed and dice the tomatoes.

Rinse the aubergine and courgettes and dice them without peeling.

Wash the celery stalk and spinach leaves and chop them.

Rinse and chop the basil leaves. Peel and finely chop the onion and garlic.

Cut the tops off the peppers, remove the seeds, wash and pat dry.

Preheat your oven to 210°C.

Heat the olive oil in a pan. Sweat the garlic and onion, then add the tomatoes, aubergines, courgettes, celery, spinach leaves and basil.

Add salt and pepper and cook, stirring, for 10 minutes.

Divide the vegetables into a bowl and top with the peppers. Put the cap on each pepper and place them in a lightly oiled dish. Place in the oven for 15 minutes.

Serve your vegetarian stuffed peppers with Sigdal rye and spelt bran crisps to add some crunch to this recipe!

With Sigdal, dare healthy excess!