John Myers
Ingredients for 3 servings:
- 10 small bell peppers, light green
- 150 g rice (Carolina)
- 2 large onions, diced
- 1 bunch of herbs (parsley, mint and dill), chopped or
- 200 g mushrooms, diced
- 1 cup vegetable broth
- salt and pepper
- 8 tbsp olive oil
- 1 tbsp breadcrumbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes
small, thin-skinned peppers/ food combining, carbohydrates
Wash and hollow out the peppers. Wash the rice and drain in a sieve. Heat 6 tablespoons of oil in a pan and sauté the diced onions until translucent. Add the rice and stir for about 5 minutes. Stir in the chopped herbs. Pour half a cup of vegetable stock over the peppers and cook for another 5 minutes, stirring constantly. Remove the pan from the heat. Fill the peppers with the rice and herb mixture and place in an ovenproof dish. Pour the remaining vegetable stock over the peppers, baste with the remaining olive oil, and sprinkle with breadcrumbs. Cook the vegetables in a preheated oven at 200°C (top/bottom heat, bottom rack) for about 60 minutes. Variation: Instead of the herbs, dice 150–200 g of fresh mushrooms and mix with the rice.
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