Stuffed peppers au gratin

Name: Stuffed peppers au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (425 ml) Vegetable corn; 1 (approx. 500 g) Mango; 40 g Comté cheese; 3 Stem(s) Basil; 1-2 TABLESPOONS pickled peppercorns; 4 colourful peppers; 200 g Mozzarella cheese; 500 ml Vegetable broth (instant); 7-10 Tbsp Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
1 can(s) (425 ml) Vegetable corn
1 (approx. 500 g) Mango
40 g Comté cheese
3 Stem(s) Basil
1-2 TABLESPOONS pickled peppercorns
4 colourful peppers
200 g Mozzarella cheese
500 ml Vegetable broth (instant)
7-10 Tbsp Basil

Directions

1
Cook rice in boiling salted water according to package instructions, drain. Rinse the corn and drain. Peel mango, cut flesh from stone and dice. Grate hard cheese.
2
Wash the basil, dab dry and remove the leaves. Mix prepared ingredients and peppercorns. Either halve the peppers or cut off the lid. Then clean and wash. Spread the rice mixture into the pods.
3
Cut the mozzarella into slices and place them on the rice mixture. Place on a fat pan of the oven. Pour on the stock. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
4
Serve garnished with fresh basil.