Pointed Peppers Filled with Rice and Cheese
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 large pointed peppers, red
- 1 cup rice
- 1 mozzarella
- 1 handful cheddar cheese
- 2 tablespoon, heaped parmesan
- 0.5 ½ cup crème fraîche
- 1 tablespoon parsley, chopped
- 1 onion (s)
- salt and pepper
- nutmeg
- Paprika powder
- Vegetable stock powder, optional
- 1 pinch mustard
- olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan oven.
- Cook the rice according to the instructions on the packet. Wash the pointed peppers and cut in half lengthways. Remove the cores and inner walls.
- Dice the onions and fry them until translucent. Mix with crème fraîche, parmesan, rice and parsley, season with the spices and pour into the mixture in the pointed peppers (approx. 2 heaped tablespoons per pepper).
- Drizzle a little olive oil and salt on a baking tin. Spread the cheddar and mozzarella on the pods and bake for 15 minutes.
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