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
Pointed Peppers Filled with Rice and Cheese
Pointed Peppers Filled with Rice and Cheese

Instructions

  1. Preheat the oven to 200 ° C fan oven.
  2. 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.
  3. 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).
  4. 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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