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Ingredients
Stuffed Bell Peppers
- Ingredients
- 4 ozs Brown rice
- salt
- 3 ozs button Mushroom
- 1 bunch Dill
- 1 generous pinch powdered ginger
- 1 ½ ozs Gouda
- 2 yellow Bell pepper
- 2 green Bell pepper
- 9 ozs yellow Tomatoes
- 6 ozs Vegetable broth
- 1 tsp cornstarch
Cook the brown rice in a pot of boiling water until al dente, about 20 minutes. Drain and allow to drain. Wipe the mushrooms with a damp paper towel and finely chop.
Preheat the oven to 160 °C /325°F. Rinse the dill, shake dry, pluck leaves and finely chop. Stir the mushrooms and dill into the rice. Season with salt to taste and the ginger. Grate the cheese and stir into the rice.
Rinse the bell peppers and trim the top off. Remove the seeds. Fill the bell peppers with the rice mixture. Place in a baking dish.
Rinse the yellow tomatoes, quarter and place in a blender with the broth. Pulse until pureed. Pour the tomato puree over the bell peppers and cook for 25-30 minutes. Cover with foil and cook for 10 minutes.
Arrange the bell peppers on plates. In a bowl, whisk the cornstarch with cold water. Boil the broth in a pot. Add the flour mixture and simmer until thickened. Season with salt and ginger to taste. Drizzle the sauce over the bell peppers and serve.
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |