John Myers
Stuffed Peppers with Sheep Cheese and Rice with Vegetables
The perfect stuffed peppers with sheep cheese and rice with vegetables recipe with a picture and simple step-by-step instructions.
- 2 Orange peppers à 250 g
- 2 tsp Pine nuts
- 2 Shallots approx. 80 g
- 2 Garlic cloves
- 2 Tomatoes about 150 g
- 80 g Sheep cheese
- 0,5 Cup Frozen parsley (own harvest!)
- 3 big pinches Sea salt from the mill
- 3 big pinches Pepper from the grinder
- 100 g Brown rice
- 1 tsp Salt
- 100 ml Sieved tomatos
- 4 tbsp Sour cream
- 50 ml Water
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Pinch of cinnamon
- 1 big pinch Pinch of sugar
- 1 big pinch Sweet paprika
- Cook brown rice (100 g) in salted water (½ teaspoon salt) for about 20 minutes (see my recipe for cooking rice: Cooking rice) Roast pine nuts in a container without fat and remove. Peel and finely dice shallots and garlic cloves. Wash the tomatoes, remove the stem and dice. Dice the sheep’s cheese. Put all the ingredients for the paprika filling (roasted pine nuts, diced shallots, diced garlic cloves, diced tomatoes, half of the diced sheep’s cheese, parsley, brown rice, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in a bowl and mix well / mix. Carefully halve the peppers in half, carefully remove the dividers and seeds and wash thoroughly. Fill the pepper halves with the prepared filling, sprinkle with the rest of the sheep’s cheese and place in an ovenproof dish. The tomatoes (100 ml) with sour cream (4 tbsp), water (50 ml), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), cinnamon (1 big pinch), Whisk sugar (1 big pinch) and sweet paprika (1 big pinch) with a small whisk and distribute / pour everything around the filled peppers. Close the jar with a lid and cook in a preheated oven at 175 ° C for about 15 minutes. Remove the lid and finish cooking / gratinating for about 5 minutes using the grill function. Serve the stuffed peppers with sheep cheese and rice with vegetables, drizzled with sauce.
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