Stuffed peppers
easy
75 mins
75 mins
Ingredients
- 150 g Natural or parboiled rice
- 7-10 Tbsp Salt
- 1 Onion
- 200 g Mushrooms
- 200 g cooked ham
- 1/2 bunch Dill
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp white pepper
- 2 red and yellow medium sized peppers
- 1/4 l Yeast Vegetable Stock (Instant)
- 100 g Whipped cream
- 2 Egg Yolk
Directions
- 1
Cook the rice in plenty of salted water for 15 minutes, drain on a sieve. Peel onion and cut into cubes. Clean, wash and slice the mushrooms. Dice ham. Wash dill and chop finely.
- 2
Heat the fat in a pan and fry the onion cubes until golden brown. Add the mushrooms and fry for about 10 minutes. Add rice, ham and dill, steam and season with salt and pepper. Keep warm. Halve the peppers, clean, wash and cook covered in the boiling broth for 10-12 minutes. Remove the peppers and keep warm. Boil up vegetable water and cream. Remove the sauce from the heat and alloy the sauce with the egg yolk. Season to taste with salt and pepper.
- 3
Remove the peppers and keep warm. Boil up vegetable water and cream. Remove the sauce from the heat and alloy the sauce with the egg yolk. Season to taste with salt and pepper. Add sauce and peppers and fill with the rice mixture. Serve immediately
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