Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized onions; 1/2 bunch Thyme; 200 g Mushrooms; 2 TABLESPOONS Oil; 200 g Wholemeal rice; 300 ml Vegetable broth (instant); 1 (150 g) Mini Pack; 7-10 Tbsp frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 120 g Processed cheese; 4 red peppers; 1/2 bunch flat leaf parsley; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized onions
1/2 bunch Thyme
200 g Mushrooms
2 TABLESPOONS Oil
200 g Wholemeal rice
300 ml Vegetable broth (instant)
1 (150 g) Mini Pack
7-10 Tbsp frozen peas
7-10 Tbsp Salt
7-10 Tbsp white pepper
120 g Processed cheese
4 red peppers
1/2 bunch flat leaf parsley
baking paper

Directions

1
Peel and chop the onions. Wash the thyme, dab dry and remove the leaves. Clean the mushrooms and halve or quarter them depending on size. Fry the mushrooms in hot oil and remove. Sauté onions and rice in frying fat. Add thyme.
2
Deglaze with broth. Cover and cook over low heat for 30-35 minutes. Fold in peas. Boil up again. Season with salt and pepper. Fold half of the cheese and mushrooms into the rice. Wash the peppers, cut them in half lengthwise and clean them. Fill with the rice. Put the bell peppers on a baking tray covered with baking paper. Sprinkle the remaining cheese on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
3
Fold half of the cheese and mushrooms into the rice. Wash the peppers, cut them in half lengthwise and clean them. Fill with the rice. Put the bell peppers on a baking tray covered with baking paper. Sprinkle the remaining cheese on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. In the meantime, wash parsley, dab dry and chop except for a little bit for garnishing. Arrange the peppers on plates, sprinkle with parsley and garnish
4
Plate: Valkyrie