3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 – 2 tablespoon flour
200 ml milk
For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens.
Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 – 50 min, fill up the roasted and peeled red peppers with the spinach bechamel.
For the sauce
Chop the spring onion and fry it in a pan with a little olive oil and bit of salt. Season and add the minced roasted and peeled red peppers. When golden brown, add the cream and let it cook. When boiling, remove excess of foam from the surface. Remove the mixture from heat, beat at the blender.
Put some sauce on the base of a plate and place the stuffed peppers on top for serving.
Tips_ Canned roasted red pepper will be the best, but if you devide to roast the red peppers yourself pick little of medium size peppers.
Tips_ If you like spicy add chillie while cooking the bechamel.