Cevapcici Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lon rain rice
- 500 g cevapcici, fresh or frozen
- 1 tablespoon oil
- 4 spring onion (s)
- 2 cloves garlic)
- 1 bell pepper (s), yellow
- 200 g cherry tomato (s)
- 400 g tomatoes, chunky canned
- 40 ml heavy cream
- salt and pepper
- 100 g feta cheese
- 0.5 ½ bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet.
- Fry the cevapcici well all over in hot oil. Then cut into pieces.
- Cut the spring onions into slices and mash the garlic. Cut the tomatoes and peppers into bite-sized pieces. Fry everything together, deglaze with the chunky tomatoes and the cream. Season with salt and pepper.
- Put the rice and the cevapcici in an ovenproof dish. Spread the tomato and vegetable mixture over the top. Crumble the feta cheese over it and bake in a preheated oven at 180 ° C top / bottom heat for about 20 minutes.
- Sprinkle with parsley and serve. A good portion of tzatziki tastes best with it.
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