1Filled Peppers with Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large bell pepper (s)
- 4 tomato (s)
- 3 clove (s) garlic
- 3 tablespoon cream
- 200 g rice
- 200 ml vegetable stock, (approx.)
- 200 g cheese, rated, (Gouda etc)
- 1 large onion (s)
- 1 bunch herbs (parsley, basil, etc.)
- salt and pepper
- sugar
For the sauce:
- 2 tablespoon tomato paste
- 100 ml cream or Cremefine
- 1 can tomatoes, chunky, approx. 400 g
- 1 onion (s)
- salt and pepper
- sugar
- Oil for frying
Print Recipe
Pin Recipe Instructions
- For the pods:
- Halve the peppers and remove the stalk, along with the seeds. Quarter the tomatoes, then core and cut into small pieces.
- Fry the chopped garlic and onion in a little oil, briefly add the rice. Then deglaze with the stock and cook for about 10 minutes (stir several times) until the rice is firm to the bite. Add the chopped herbs, tomatoes and the cream and stir again. Season to taste with salt, pepper and sugar. Pour the mixture into the halved pods and sprinkle with cheese.
- For the sauce:
- Chop the onion and fry it. Add tomato paste, tomato pieces and cream. Season to taste with salt, pepper and sugar.
- Bake the pods at approx. 180 degrees (pre-heated) for approx. 35 minutes. If the cheese turns too brown, cover the pods with aluminum foil towards the end of the cooking time.
- Arrange the pods on the plate and add the sauce.
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