Bell peppers stuffed with garlicky shrimp, rice, spinach, and melted mozzarella.
180 gShrimps
80 gMozzarella cheese
300 gBell Pepper
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80 gSpinach
3 clovesGarlic
180 gTomatoes
0.5 cupRice
1 cupWater
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and a pinch of salt for 16 minutes until just tender.
Halve bell peppers and roast cut-side down at 200C / 392F for 10 minutes to soften.
Saute garlic and shrimp in cooking oil for 2 minutes, then chop the shrimp roughly.
Mix rice, shrimp, spinach, chopped tomatoes, mozzarella, salt, and black pepper.
Fill the peppers and bake at 190C / 374F for 18 minutes until bubbling.