Stuffed peppers
easy
50 mins
50 mins
Ingredients
- 100 g Long grain rice
- 7-10 Tbsp Salt
- 1 large carrot
- 2 green peppers
- 1 medium onion
- 1 TABLESPOON Oil
- 150 g frozen peas
- 200 ml Vegetable broth (instant)
- 2 TABLESPOONS Double cream cream cheese
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 4 TABLESPOONS grated parmesan cheese
- 4 Tomatoes
- 1 collar flat leaf parsley
Directions
- 1
Let the rice swell in boiling salted water for about 20 minutes. Peel, wash and finely dice the carrot. Halve the peppers lengthwise, clean and wash them. Peel and chop onion.
- 2
Heat the oil in a pan and fry the onion in it until transparent. Add carrot and peas, deglaze with 50 ml stock and cook for about 5 minutes. Stir in cream cheese and season with salt, pepper and paprika.
- 3
Drain the rice and mix in. Fill the pepper halves with the rice mixture and sprinkle with 2 tablespoons of parmesan. Place the pepper halves in an ovenproof dish. Clean, wash and dice the tomatoes.
- 4
Spread around the peppers. Pour on the rest of the stock. Wash the parsley, dab dry and cut into strips, except for a little bit for garnishing. Sprinkle into the broth. Season with pepper. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes.
- 5
Sprinkle with remaining parmesan and garnish with parsley.
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