Stuffed peppers in broccoli sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cook the rice in boiling salted water for about 20 minutes. Wash the turkey meat, dab dry and cut into thin strips. Peel onions and dice them coarsely. Clean, wash and quarter the mushrooms.

2. 2

   Heat the oil in a pan and fry the turkey meat in it until brown all around. Add the onions and mushrooms and sauté briefly over medium heat while stirring. Season with salt and pepper. Drain the rice on a sieve and mix into the meat.

3. 3

   Halve the peppers lengthwise, clean and wash them. Fill the shredded peppers into the pepper halves. Place the peppers in an ovenproof dish. Wash the lovage, dab dry and place in the mould, except for a few leaves for the garnish.

4. 4

   Add the stock and cook in the preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. In the meantime, clean and wash the broccoli and cut into florets. Take the peppers out of the broth and keep warm.

5. 5

   Measure out 1/2 litre of the stock. Cook broccoli in it for about 8 minutes at low heat. Puree in the broth with the hand blender. Season to taste with pepper and nutmeg. Arrange the peppers with the sauce on plates and garnish with lovage.