Peppers Stuffed with Rice

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Peppers Stuffed with Rice
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
Ingredients
125 grams Brown rice
salt
4 yellow Bell pepper
1 tablespoon raisins
1 tablespoon Pine nuts
1 onion
150 grams button Mushroom
1 tablespoon olive oil
125 grams Peas (frozen)
3 teaspoons Turmeric
1 teaspoon Ground cinnamon
½ teaspoon cayenne pepper
4 Prune
½ Cinnamon stick
150 milliliters Vegetable broth
3 tablespoons Sour cream
How healthy are the main ingredients?
Sour creamraisinsPine nutsolive oilsaltonion

Preparation steps

1.

Rinse rice under running water in a sieve and bring to a boil with almost twice the amount of lightly salted water. Cover and cook over low heat for 35-40 minutes.

2.

Thaw peas. Soak raisins in warm water.

3.

Cut off the stem end of each of the bell peppers and reserve for a lid. Remove the ribs and seeds from peppers. Toast the pine nuts in a dry frying pan. Peel onion and chop finely. Clean and trim mushrooms and chop.

4.

Heat oil in a pan and cook the onion until soft, add mushrooms and sauté about 3 minutes. Add peas and purnes and season with turmeric, cinnamon, cayenne pepper and salt. Cover and cook over low heat for 10 minutes. Remove from heat and stir in rice, raisins and pine nuts.

5.

Fill each pepper with a portion of the mixture. Put a lid on top of each. Put the remaining filling into a suitable pan, put the peppers on top and pour in the broth. Cover and cook in a preheated oven (200°C) (approximately 400°F) for 40 minutes. Remove peppers and stir the cream into the remaining mixture in the pan.