Paprika and Spinach Rolls Au Gratin

1. preheat oven to 200 °C. Bake the whole peppers in the oven (middle rack) for approx. 20 min. until the skin blisters and turns dark. Cool peppers over in baking dish with lid closed. (Do not turn oven off.) Slice peppers lengthwise, peel off skin, and remove stem and seeds.

Peppers should remain whole.

2. Rinse spinach and heat, dripping wet, in a saucepan with the lid on until it collapses. Drain spinach in a colander, squeeze gently and chop coarsely.

Cut leek in half lengthwise, cut into tender strips. Remove peel from garlic and chop finely. Finely grate cheese. Finely crumble toast.

Heat olive oil in a non-stick frying pan. Sauté garlic in it. Add leek, season lightly with salt, stir-fry briefly. Mix spinach with leek, 60 g of the breadcrumbs, cheese, egg and thyme, season with salt, pepper and nutmeg (freshly grated).

Cover peppers with stuffing, roll up and close with toothpicks. Place peppers in a small baking dish, sprinkle with remaining feta cheese and bake in oven for 15 minutes. Serve with the yogurt dip.

For the yogurt dip, peel garlic clove and chop finely. Mix the yogurt with the garlic and parsley, season with salt and freshly ground pepper to taste.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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