Kohlrabi with rice mince filling

Name: Kohlrabi with rice mince filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp salt, pepper; 100 g frozen peas; 4 Kohlrabi (about 300 g each); 1 yellow pepper; 100 g cherry tomatoes; 1 Onions; 1 TABLESPOON Oil; 250 g mixed mince; 200 g Double cream cheese; 1 TEASPOON Vegetable broth (instant)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Rice and vegetables loosen up the minced meat filling. For hearty and healthy enjoyment

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp salt, pepper
100 g frozen peas
4 Kohlrabi (about 300 g each)
1 yellow pepper
100 g cherry tomatoes
1 Onions
1 TABLESPOON Oil
250 g mixed mince
200 g Double cream cheese
1 TEASPOON Vegetable broth (instant)

Directions

1
Cook rice in boiling salted water according to package instructions. Add peas briefly. Clean and peel the kohlrabi, cover and cook in about 1 l boiling salted water for about 20 minutes. Clean, wash and chop the peppers. Wash and halve the tomatoes. Peel and finely chop the onion.
2
Pour off the kohlrabi, collect the stock and measure out approx. 1⁄4 l Drain rice. Heat oil in a pan. Fry the minced meat in it until crumbly. Fry onion and paprika briefly. Mix in tomatoes and rice.
3
Cut off a lid from each kohlrabi. Hollow out the kohlrabi, leaving a rim of about 1 cm. Chop the inside of the kohlrabi and add to the filling. Season to taste with salt and pepper. Put the kohlrabi in an ovenproof dish and fill with the rice mixture.
4
Bring the kohlrabi to the boil. Stir in cream cheese and stock, simmer for about 2 minutes. Season with salt and pepper and pour over the kohlrabi. Put the lid of the kohlrabi on top. Cover and cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 20 minutes. Cook open for about 10 minutes until done.