Stuffed peppers to fish fillet (diabetics)
easy
45 mins
45 mins
Ingredients
- 1 small cleaned onion
- 125 g cleaned zucchini
- 4 Stem(s) Dill
- 3 TSP Oil
- 90 g Long grain rice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 red and yellow cleaned peppers (à approx. 100 g)
- 6 Tl Fresh cream
- 75 g cleaned mushrooms
- 4 Plaice fillets (approx. 70 g each)
- 2 TABLESPOONS Lemon juice
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Lime wedges and dill
- 7-10 Tbsp wooden sticks
Directions
- 1
Finely chop the onion. Cut zucchini into fine strips. Chop dill coarsely. Heat 1 teaspoon of oil. Sauté onion and rice in it. Deglaze with 250 ml water, season with salt and pepper.
- 2
Cook for about 20 minutes. After 10 minutes add zucchini and dill. Meanwhile steam halved peppers in little boiling salted water for about 5 minutes. Drain and fill with the rice mixture. Add 1 teaspoon of crème fraîche to each. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 8 minutes. Cut the mushrooms into thin slices. Fry in the remaining oil at high heat. Season with salt and pepper. Sprinkle fish fillets with lemon juice, salt, roll up loosely and pin. Fry for about 5 minutes, turning carefully.
- 3
Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 8 minutes. Cut the mushrooms into thin slices. Fry in the remaining oil at high heat. Season with salt and pepper. Sprinkle fish fillets with lemon juice, salt, roll up loosely and pin. Fry for about 5 minutes, turning carefully. Deglaze with stock, stir in the rest of the crème fraîche and simmer for another 3 minutes. Garnish with lime wedges and dill
Nutrition Facts
430 kcal
42 g
16 g
31 g
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