Peppers Stuffed with Rice
Ingredients
- Ingredients
- 100 grams Brown rice
- salt
- 2 Apple
- 1 onion
- 150 grams button Mushroom
- 1 green Bell pepper
- 4 small, red Bell pepper
- 80 grams Mozzarella
- 1 Tbsp Corn oil
- 1 Tbsp grainy Vegetable broth (Instant)
- 1 tsp Sambal oelek
- oregano (1/2 tsp)
- thyme (1/2 tsp)
- 1 Tbsp butter
- cayenne pepper
- 2 Tbsps Whipped cream
- 50 grams lamb's lettuce
- 1 Tbsp apple cider vinegar
- freshly ground peppers
- 1 Tbsp olive oil
Preparation steps
Rinse rice until water runs clear. Cover with lightly salted water in a saucepan and simmer on low heat for 30 minutes. Turn off heat and let rice swell for 10 minutes. Rinse and quarter apples, core and dice. Peel onion and chop. Clean mushrooms and chop. Halve green bell pepper and remove seeds and ribs, dice into small cubes.
Cut off lids from red peppers, remove seeds and ribs (set aside the lids). Cut cheese into small cubes. Heat oil in a pan an saute apples and vegetables for about 5 minutes on medium heat, stirring. Add broth and sambal oelek, season with oregano and thyme. Add rice and cheese and stuff peppers with the mixture up to 2/3.
Replace pepper lids. Heat butter in a saucepan and arrange peppers in it. Add 250 ml (approximately 1 cup) of water and remaining broth, season with cayenne pepper. Simmer peppers, covered, for about 30 minutes on low heat. Add cream. Rinse lamb's lettuce and spin dry. Whisk apple cider vinegar with oil and season with salt and pepper. Toss lettuce with the dressing. Arrange peppers on plates and serve with the salad.
