Peppers Stuffed with Rice
Ingredients
- Ingredients
- 100 grams Rice
- salt
- 1 onion
- 100 grams marbled Bacon
- 150 grams button Mushroom
- 4 little, yellow Bell pepper
- 150 grams Mountain cheese
- 1 Tbsp butter
- 1 Tbsp grainy Vegetable broth
- 250 milliliters Vegetable broth
- 1 tsp Sambal oelek
- ½ tsp dried oregano
- ½ tsp thyme
- 1 Tbsp butter
Preparation steps
Rinse rice. Place into a saucepan and cover with lightly salted water, simmer for about 15 minutes on low heat. Turn off heat and let rice soak for 10 minutes. Peel and chop onion. Clean mushrooms and chop.
Rinse bell peppers and cut off lids (set them aside). Remove seeds and ribs and pat dry, season with salt inside and out. Cut bacon into small cubes. Cut cheese into small cubes. Heat butter in a pan. Cook bacon for a few minutes, add onion and mushrooms and saute for about 5 minutes, stirring. Add broth and sambal oelek, season with oregano and thyme.
Combine rice with cheese and stuff peppers with the mixture, replace lids. Arrange peppers in an ovenproof dish and spread with vegetable mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Remove from the oven and serve.
