Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Long grain rice; 7-10 Tbsp Salt; 100 g Mushrooms; 1 Onion; 1 TABLESPOON Sunflower oil; 1 can(s) (212 ml) Vegetable corn; 100 g frozen peas; 7-10 Tbsp Pepper; 100 g Gouda cheese; 2 yellow and red peppers; 20 g Butter or margarine; 20 g Flour; 250 ml Vegetable broth (instant); 200 ml Milk; 100 g Cream processed cheese; 5 Stem(s) Thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Long grain rice
7-10 Tbsp Salt
100 g Mushrooms
1 Onion
1 TABLESPOON Sunflower oil
1 can(s) (212 ml) Vegetable corn
100 g frozen peas
7-10 Tbsp Pepper
100 g Gouda cheese
2 yellow and red peppers
20 g Butter or margarine
20 g Flour
250 ml Vegetable broth (instant)
200 ml Milk
100 g Cream processed cheese
5 Stem(s) Thyme

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean, clean and halve the mushrooms. Peel onion and cut into cubes. Heat oil, fry onion and mushrooms for about 4 minutes while turning.
2
Add corn and peas. Season with salt and pepper. Cut cheese into small cubes. Cut off the paprika lid, remove the seeds. Wash the pods. Mix rice, prepared vegetables and cheese. Fill the peppers and cook on a baking tray in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
3
Meanwhile melt the fat. Sweat flour in it. Add stock and milk while stirring constantly and bring to the boil. Add processed cheese. Season to taste with salt and pepper. Wash thyme, shake dry, pluck leaves from the stalks and chop.
4
Stir the thyme into the sauce. Arrange peppers with sauce on a plate.