Stuffed Peppers Oriental
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon rapeseed oil
- 50 g wild rice mix (Basmati wild rice mix)
- 50 g lentils, red
- 2 bell peppers, yellow
- 2 apricot (s), dried
- 100 g feta cheese
- salt and pepper
- Paprika powder
- 0.25 ¼ bunch mint
- 200 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection.
- Peel the onion and garlic and cut into small cubes. Heat the oil in a pan and sauté both in it.
- Cook the rice mixture in salted water according to the instructions on the package for about 15 minutes. Cook the red lentils according to the instructions on the package for about 10 minutes and drain both.
- Wash the peppers, cut in half lengthways and core, leaving the stalks on. Cut the apricots into small cubes.
- Crumble the feta cheese and mix with rice, lentils, apricots, onion and garlic. Season with salt, pepper and paprika. Pluck the mint leaves from the stems, chop and fold in.
- Place the pepper halves in a baking dish and fill with the rice mixture. Pour in the broth. Steam the filled peppers in the hot oven for about 35 minutes on the middle rack.
- A herb yogurt dip goes well with it.
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