Filled cucumber

Name: Filled cucumber
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 TABLESPOONS Oil; 50 g Diced ham; 150 g Long grain rice; 650 ml Vegetable broth (instant); 1/2 red and yellow pepper; 2 small zucchini; 1/2 bunch Thyme; 2 Braised cucumbers (approx. 400 g each); 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Sheep's cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 TABLESPOONS Oil
50 g Diced ham
150 g Long grain rice
650 ml Vegetable broth (instant)
1/2 red and yellow pepper
2 small zucchini
1/2 bunch Thyme
2 Braised cucumbers (approx. 400 g each)
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Sheep's cheese

Directions

1
Onions peel and chop finely. Heat 1 tablespoon of oil in a pot. Brown half of the onions and ham in it. Add rice and fry until transparent. Add 400 ml broth, bring to the boil and cook over low heat for about 20 minutes.
2
Clean, wash and finely dice the peppers and courgettes. Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks. Add the diced vegetables and thyme to the rice about 5 minutes before the end of the cooking time.
3
Peel and halve the cucumbers and remove the seeds. Heat 1 tablespoon of oil in a saucepan. Fry the rest of the onions in it. Add tomatoes with sauce and chop a little. Add 1/4 litre stock, bring to the boil and season with salt and pepper.
4
Pour half of the tomato sauce into a large casserole dish. Put in the braised cucumbers. Cut the sheep's cheese into cubes, fold into the vegetable rice and fill into the cucumbers. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
5
Garnish cucumbers with thyme. Heat the rest of the tomato sauce again and add.