National Braai Day is around the corner and Clover has shared the stuffed peppers recipe with Mzansi life readers. Method:
Place the peppers, cut side facing up, in a roasting pan. Drizzle with olive oil and season with salt and pepper. Heat the butter in a pan and gently fry the onion and garlic for 4-5 minutes, or until softened. Remove from the heat.
Dry the blanched spinach with paper towel to remove any excess moisture. Finely chop the spinach and add to the onion mixture. Stir in the feta cheese and season with black pepper. Divide the mixture between the peppers.
Top with the Italian pasta sauce, then the sour cream and sprinkle the paprika and cheese over the top. Bake in a closed braai or in the oven at 180 °C for 20-25 minutes, or until the cheese is golden and bubbling.
4-5 small rainbow peppers, halved and deseeded
1 Tbsp (15 ml) olive oil
salt and freshly ground black pepper
3 Tbsp (45 ml) Springbok butter
1 onion, finely diced
1 garlic clove, crushed
500 g spinach, blanched and drained
150 g Clover Herb feta, crumbled
½ t (3 ml) freshly ground black pepper
½ c (125 ml) jar Italian tomato pasta sauce
c (80 ml) Clover Sour Cream
1 t (5 ml) paprika
½ c (125 ml) grated Clover White Cheddar Cheese