Stuffed peppers

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring the stock to the boil. Add rice and let it swell covered at low heat for about 20 minutes. Clean, wash and cut spring onions into rings. Clean, wash and chop the tomato. Wash basil, pluck leaves from stems and cut into strips.

2. 2

   Add vegetables and basil to the rice about 5 minutes before the end of the cooking time. Season with salt and pepper. Cut the lid off the pepper. Clean and wash the peppers. Fill the vegetable rice into the peppers

3. 3

   Per person approx. 960 kJ/ 230 kcal. E 8 g/ F 0 g/ KH 48 g