Stuffed peppers au gratin with cheese sauce

Name: Stuffed peppers au gratin with cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 4 large red peppers; 1 Bread rolls from the previous day; 1 Onion; 500 g mixed minced meat; 1 Egg; 2 TABLESPOONS Tomato paste; 1-2 small dried chili peppers; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 collar Parsley and chives; 30 g Butter or margarine; 40 g Flour; 1/4 l Milk; 1/4 l Vegetable broth (instant); 1 package (300 g) frozen peas; 50 g grated medieval Gouda cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
4 large red peppers
1 Bread rolls from the previous day
1 Onion
500 g mixed minced meat
1 Egg
2 TABLESPOONS Tomato paste
1-2 small dried chili peppers
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 collar Parsley and chives
30 g Butter or margarine
40 g Flour
1/4 l Milk
1/4 l Vegetable broth (instant)
1 package (300 g) frozen peas
50 g grated medieval Gouda cheese

Directions

1
Cook the rice in boiling salted water for about 20 minutes. In the meantime, cut off the lid of the bell peppers. Clean and wash the vegetables. Soak the rolls in cold water. Peel and finely chop the onion.
2
Knead the minced, squeezed out roll, onion, egg, tomato paste and crumbled chillies with the dough hooks of the hand mixer. Season with salt, pepper and paprika. Wash the herbs, dab dry, chop or cut into small rolls.
3
Heat the fat in a pot, sauté the flour in it and deglaze with milk and stock. Season to taste with salt and pepper and bring to the boil. Drain rice and let it drain, mix with herbs and peas and fill into an ovenproof dish. Fill the peppers with minced dough, put the lid on top. Arrange on the rice. Cover with sauce and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 45 minutes