Stuffed peppers

Ingredients for 4 servings:

• 4 peppers (approx. 750 g)
• 200 g rice (long grain rice)
• 2 onions
• 125 g bacon, streaky
• 10 g butter
• 2 eggs
• 4 tbsp whipped cream
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• 150 g cheese (Gouda)
• ¼ liter tomato juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice. Halve and trim the peppers. Peel the onions and dice them, as well as the bacon. Melt the butter in a saucepan and sauté the bacon and onion cubes until translucent. Add the drained rice and fry briefly. Whisk the eggs with cream, salt, pepper, a little nutmeg, and 100g of grated cheese, then carefully stir into the rice mixture. Preheat the oven to 200°C (400°F). Grease an ovenproof casserole dish and spread the tomato juice over the bottom of the dish. Fill the peppers with the rice mixture and place them, open-side up, on top of the tomato juice. Sprinkle the remaining grated cheese on top. Bake in the oven for about 30 minutes. Cover with aluminum foil during the last few minutes to prevent the cheese from overcooking.