1A stuffed peppers with tomato cream sauce

Ingredients for 4 servings:

• 4 large bell peppers
• 4 tomatoes
• 3 garlic cloves
• 3 tbsp cream
• 200 g rice
• 200 ml vegetable broth, approx.
• 200 g Gouda, grated
• 1 large onion(s)
• 1 bunch of herbs (parsley, basil, etc.)
• salt and pepper
• Sugar
• 2 tbsp tomato paste
• 100 ml cream or Cremefine
• 1 can tomatoes, chopped, approx. 400 g
• 1 onion(s)
• salt and pepper
• Sugar
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

vegetarian, with rice and tomatoes

For the peppers, halve the bell peppers and remove the stems and seeds. Quarter the tomatoes, then deseed and finely chop them. Fry the finely chopped garlic and onion in a little oil, then briefly add the rice. Then deglaze with the stock and cook for about 10 minutes (stirring several times), until the rice is cooked but still firm to the bite. Add the finely chopped herbs, tomatoes, and cream and mix again. Season with salt, pepper, and sugar. Fill the halved peppers with the mixture and sprinkle with cheese. For the sauce, finely chop the onion and fry. Add the tomato paste, tomato pieces, and cream. Season with salt, pepper, and sugar. Bake the peppers in a hot oven at approximately 180°C (convection oven) for about 35 minutes. If the cheese starts to brown too much, cover the peppers with aluminum foil towards the end of the cooking time. Arrange the peppers on a plate and add the sauce.