Stuffed peppers

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring salted water to the boil. Add rice and cook for 35-40 minutes on low heat in a closed pot. Clean the fennel. Keep the green. Cut the fennel into cubes. Clean and wash the corncobs and pat dry.

2. 2

   Using a knife, carefully remove the grains from the piston. Cook fennel and corn in vegetable stock for about 20 minutes. Cut the lid off the peppers. Cut out the seeds and white parting skins.

3. 3

   Wash the peppers. Boil up salted water in a pot. Blanch the peppers in it. Stir cream cheese with yoghurt until smooth. Wash the chives, put something aside to garnish. Cut the rest into fine rolls.

4. 4

   Stir the chives, except for 2 teaspoons, into the cheese. Drain rice, corn and fennel on a sieve and fold into the cheese. Drain the peppers, fill with the vegetable-cheese mixture and sprinkle with the remaining chives.

5. 5

   Serve garnished with chives and fennel green.