Risi-Peasy peppers with crumb crust

Name: Risi-Peasy peppers with crumb crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Olive oil; 4 large red pointed peppers (approx. 150 g each); 300 g cooked rice (e.g. long grain rice; equivalent to about 100 g raw rice); 100 g frozen peas; 7-10 Tbsp salt, pepper; 250 g Redfish fillet; 40 g Bread roll (from the previous day); 1/2 bunch Chives; 1 Garlic clove; 7-10 Tbsp Freezer bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

You only need 5 ingredients for this quick dinner from the oven. And while it's cooking, there's plenty of time for setting the table.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Olive oil
4 large red pointed peppers (approx. 150 g each)
300 g cooked rice (e.g. long grain rice; equivalent to about 100 g raw rice)
100 g frozen peas
7-10 Tbsp salt, pepper
250 g Redfish fillet
40 g Bread roll (from the previous day)
1/2 bunch Chives
1 Garlic clove
7-10 Tbsp Freezer bag

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Grease a large ovenproof dish. Cut the bell peppers into a T-shape (see page 43). Clean and wash the pods.
2
Mix rice, frozen peas, approx. 1 teaspoon salt and some pepper. Rinse fish cold, dab dry and cut into approx. 2 cm pieces. Mix with the pea rice. Fill the rice mix into the peppers and place them in the mould.
3
Put the rolls in a freezer bag and crush them into coarse crumbs. Wash the chives, shake dry and cut into fine rolls. Peel garlic and chop finely. Mix crumbs, chives and garlic with 3 tbsp. oil. Season with salt and pepper and spread on the pods. Bake in a hot oven for about 20 minutes.