Stuffed peppers with curry sauce

Name: Stuffed peppers with curry sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Long grain rice; 7-10 Tbsp Salt; 50 g Cashew nuts; 2 red and green peppers; 100 g frozen peas; 125 g Fresh cream; 7-10 Tbsp Pepper; 1/2 l Vegetable broth (instant); 100 g Whipped cream; 1 TABLESPOON Flour; 1-2 TABLESPOONS Curry

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Long grain rice
7-10 Tbsp Salt
50 g Cashew nuts
2 red and green peppers
100 g frozen peas
125 g Fresh cream
7-10 Tbsp Pepper
1/2 l Vegetable broth (instant)
100 g Whipped cream
1 TABLESPOON Flour
1-2 TABLESPOONS Curry

Directions

1
Prepare rice in boiling salted water according to package instructions. Chop the cashew nuts and roast them in a pan without fat, take them out. Cut a lid off the peppers, remove the seeds from the pod.
2
Wash the peppers. Drain the rice, drain and let it cool down a little. Mix the rice, peas, nuts and crème fraiche. Season with salt and pepper. Fill the rice into the peppers, put the lid on them and put them in a roasting pan.
3
Pour in the stock, bring to the boil, cover and cook for about 20 minutes. Mix cream, flour and curry. Remove the peppers and keep warm. Stir the cream into the stock and bring to the boil. Season with salt and pepper.
4
Add the peppers to the sauce and serve.