Stuffed peppers with basmati rice (Julia K.)
30 mins
30 mins
Ingredients
- 6 red bell peppers
- 250 g Basmati rice
- 1 pack of Chinese frozen pan-fried vegetables
- 200 g Cream cheese (12 % fat absolute)
- 1 walnut-sized ginger
- 250 ml Vegetable broth
Directions
- 1
Wash the pointed peppers, dab dry with kitchen paper, cut in half lengthwise, remove the core and rinse inside with cold water. Meanwhile cook the rice in plenty of salted water and prepare the pan-fried vegetables according to the instructions on the packet.
- 2
Drain the rice and let it drain in a sieve. Mix the vegetables with the rice and fill into the pepper halves. Place them next to each other in an ovenproof dish and spread the cream cheese in flakes on top.
- 3
Peel the ginger and grate finely. Stir into the vegetable stock and pour it into the casserole dish. Cook in the preheated oven for approx. 20 minutes (electric cooker: 180 °C, gas: level 1, fan oven: 160 °C).
- 4
Serve immediately. A light white or rosé wine is recommended with the meal! Bon appetit! wishes Julia Knosp.
More Delicious Recipes
