Stuffed green pepper with rice salad

Name: Stuffed green pepper with rice salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Natural rice; 500 ml Vegetable broth (instant); 50 g Radish sprouts (germ sprouts); 2 Tomatoes; 100 g Bel Paese cheese; 4 green peppers; 1 Onion; 2-3 Garlic cloves; 150 g Rocket; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS Soy sauce; 3-4 Tbsp Olive oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Natural rice
500 ml Vegetable broth (instant)
50 g Radish sprouts (germ sprouts)
2 Tomatoes
100 g Bel Paese cheese
4 green peppers
1 Onion
2-3 Garlic cloves
150 g Rocket
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS White wine vinegar
1-2 TABLESPOONS Soy sauce
3-4 Tbsp Olive oil

Directions

1
Add rice to boiling vegetable stock, bring to the boil again briefly, cover and allow to swell over a low heat for about 20 minutes. In the meantime, wash the sprouts thoroughly and let them drain well on a sieve. Clean, wash and cut the tomatoes into pieces. Dice cheese. Cut off the tops of the peppers, unscrew the strunck. Clean and wash the peppers. Peel onion and garlic and dice very finely.
2
Pour rice on a sieve, rinse with cold water and drain well. Clean and wash the rocket, dab dry and pluck half into bite-sized pieces. Mix rice, sprouts, cheese, onion, tomatoes and plucked rocket. For the marinade, mix mustard, garlic, salt, pepper, sugar, vinegar and soy sauce. Whip the oil into it. Pour the marinade onto the rice-vegetable mixture and leave to soak for approx. 30 minutes. Fill the rice salad into the peppers, place the lid on top and place the remaining rocket in the stem of the lid