John Myers
Stuffed Peppers Oriental
The perfect stuffed peppers oriental recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 1 Clove of garlic
- 50 g Wild rice mix
- Salt
- 50 g Lentils red
- 2 Peppers yellow
- 2 piece Dried apricots
- 100 g Feta cheese
- 1 tsp Rapeseed oil
- 0,25 bunch Mint fresh
- Paprika powder
- Pepper
- 200 ml Vegetable broth, instant
- Bake oven to 180 degrees (convection: 160 degrees), preheat. Shallot and garlic, peel and cut into small cubes. Heat oil in a pan and sauté both in it.
- Cook the rice mix in salted water for about 12-15 minutes according to the instructions on the package. Cook the red lentils for about 10 minutes according to the instructions on the package. Allow both to drain.
- Wash the bell peppers, cut in half lengthways and remove the seeds, leaving the stems on. Roughly dice the apricots.
- Crumble the feta cheese, mix with rice and lentil mix, apricots and onion and garlic mix. Season with pepper and paprika. Chop mint and fold in.
- Place the pepper halves in a baking dish and fill with the rice mixture. Pour in the vegetable stock. Cook the filled peppers in the oven for about 35 minutes. I also had a herbal yogurt dip with me.
Facebook Comments