Bring the vegetable stock, 200 ml water and approx. 1 - 2 teaspoons soup seasoning to a boil. Wash and chop the broccoli until the broth boils. Add the Himalayan ice cream, stir and cook covered on the lowest setting. After 3 minutes add the broccoli and stir well. The rice takes about 10 minutes until the vegetable stock is completely absorbed. Stir briefly every now and then so that the rice doesn`t burn. When the broth is completely absorbed, take the pot off the heat, leave it open and let everything cool down a little.
In the meantime, peel the carrots, grate them finely and place them in a bowl. Wash the peppers, cut off the lid and base so that the peppers are open on both sides. Cut each pepper into three thick rings, remove the seeds and place on a baking sheet lined with baking paper. The remains of the peppers, base and lid, cut into small cubes and add to the carrots. Cut the rocket into cm large pieces and also add to the bowl. Add the eggs, coconut oil, salt, pepper, parmesan and breadcrumbs and mix briefly. Now add the cooked rice and broccoli and mix again with your hands until everything is well mixed and feels a bit sticky. Pour the mixture into the pepper rings and place the baking sheet in the preheated oven on top and bottom heat and bake for 15 minutes.
During the baking time, drain the mozzarella and cut into slices. After the 15 minutes of baking time, these are placed on the pepper rings and baked for another 5 minutes until the desired browning is achieved.
Tip: You can also use the mixture to make meatballs that can also be baked in the oven.
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