Summary

Ingredients

• 6 bell pepper (s), green pointed bell pepper (optionally also red)
• 150 g rice, wild and brown rice mixed
• 100 g sheep cheese
• 3 small olives, pitted
• 2 tablespoon olive oil, (native)
• 0.5 teaspoon ½ herbal salt
• 1 teaspoon herbs, mixed, dry
• 1 pinch (s) pepper, black gem.
• 0.5 teaspoon ½ salt
• 250 ml vegetable stock

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Instructions

1. Cook the rice mixture in salted water for about 15-20 minutes until soft. In the meantime, wash the pointed peppers, remove the stalk, hollow out and preheat the oven to approx. 200 °. Press the sheep`s cheese into small pieces with a fork, cut the olives into small pieces and mix everything with the herbs, herbal salt and pepper. Sieve the rice and fold in the cheese mixture. Now fill the peppers with the mixture and place in a baking dish (coated with the olive oil). Pour the vegetable stock over it and put everything in the oven for about 20-30 minutes. Serves as a side dish for meat or solo as a vegetarian / food combining meal.