Stuffed zucchini with paprika-rice

Name: Stuffed zucchini with paprika-rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS butter/margarine; 200 g Natural rice; 100 ml dry white wine; 2-3 TEASPOONS Vegetable broth; 4 medium zucchini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g paprika-filled olives; 2 large peppers (e.g. yellow and red); 125 g Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS butter/margarine
200 g Natural rice
100 ml dry white wine
2-3 TEASPOONS Vegetable broth
4 medium zucchini
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g paprika-filled olives
2 large peppers (e.g. yellow and red)
125 g Whipped cream

Directions

1
Peel and finely chop the onion. Steam in hot fat until translucent. Add rice and fry briefly. Stir in wine, 400 ml water and 1-2 teaspoons broth. Bring to the boil, cover and allow to swell over a low heat for 25-30 minutes
2
Clean and wash the zucchini and cut them in half lengthwise. Remove the inside with a spoon. Place the zucchini in a large casserole dish. Sprinkle with salt and pepper
3
Finely grate the cheese. Cut olives into slices. Clean, wash and finely dice the peppers
4
Fold the peppers, olives and half of the cheese into the rice. Fill into the zucchini and sprinkle with the rest of the cheese. Dissolve the rest of the stock in 1/4 l boiling water, stir in the cream and pour into the casserole dish
5
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes