Bell Peppers with Rice

In a saucepan, bring 700 ml (approximately 3 cups) of salted water to a boil. Cook the rice in the water according to package directions.

Meanwhile, peel the carrots and cut into pieces. Rinse the bell peppers, cut in half, remove seeds, remove ribs and dice. Peel the onion and chop. Heat the oil in a pan and sauté the onion along with the chopped carrots, deglaze with broth, cover and cook for about 5 minutes. Then add the paprika and chile pepper paste. Pour in wine, 50 ml (approximately 3 tablespoons) creme fraiche, broth, bell pepper and a little chopped marjoram. Simmer for another 3-5 minutes. Stir in the Parmesan, bring to a boil again and season with salt and pepper.

Put the rice in a large greased or 4 small greased ring molds. Press firmly and unmold on plates.