Stuffed Peppers
Category: Main course
Preparation:
- Peel the onions and dice them finely. Place a pan on the hob and heat on high. Put half the onions in the pan and sweat them with 20 g fat.
- Add the rice and sear it. Douse with 125 ml broth and bring to a boil. Put the lid on the pan and allow the rice to swell for about 20 minutes.
- Clean, wash and dice the tomatoes. Add to the rice after half the cooking time.
- Skin the bratwurst. Break the bratwurst into small pieces.
- Mix the sausage pieces into the rice once it is cooked.
- Preheat the oven with the hot air function at 180°C.
- Cut the top off each pepper as a cover. Clean and wash the peppers.
- Fill the rice mixture into the peppers and put on the covers. Set the peppers into a heat-resistant casserole dish and add the rest of the broth.
- Put the casserole dish into the oven on a rack and cook for 35–40 minutes.
- Clean and slice the mushrooms. Put a pan on the hob and heat it over medium. Add the remaining fat and onions, and sweat them. Add the mushrooms and sweat them.
- Douse the mushrooms with cream. Mix the flour with some cold water, add to the cream and bring everything to a boil.
- Wash and finely chop the herbs, and add them to the sauce.
- Serve the peppers with the sauce.
Ingredients (for 4 servings):
2 onions
40 g butter
125 g long grain rice
180 ml vegetable broth
2 tomatoes
1 raw fine bratwurst (about 150 g)
4 peppers
200 g mushrooms
100 ml whipping cream
20 g flour
Salt
Freshly ground pepper
1 bunch parsley
1 bunch chives
Nutritional information
Carbohydrates 125 g
Protein 47 g
Fat 100 g
Calories / bread units
Recipe 1633 kcal
Portion 408 kcal
Portion 2,6 BE
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