Singles Dinner No. 85

Ingredients for 1 servings:

• 100 g rice (mixed rice)
• 250 ml homemade vegetable broth
• 120 g turkey breast, strips
• 2 pointed peppers, red
• 80 g celeriac
• 1 thick spring onion(s)
• 2 tbsp sour cream
• 4 sprigs of fresh parsley
• Sea salt, from the mill
• Pepper, colored, from the mill
• Chili flakes, from the mill
• Fat, for the pans

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Stuffed pointed peppers with mixed rice and turkey strips

Cut the tops off the peppers, including the stems, finely chop the flesh, and place them in a food processor. Carefully remove the seeds and white membranes from the inside of the peppers. Peel the celery, chop it finely, and place it in the food processor. Trim the spring onion, halve it lengthwise, cut it into small pieces, and place it in the food processor. Roughly chop the parsley and place it in the food processor. Add the sour cream and a small splash of the broth to the food processor and chop everything finely. If it’s still too thick, add more broth until the consistency is right for a filling, then season to taste. Stuff the peppers with this mixture. Heat the fat in a pan, cover the stuffed peppers, and simmer gently over low heat for 20-30 minutes, turning halfway through. Cook the rice in the broth until al dente, pour the broth into a measuring jug, and keep the rice warm. Heat the fat in a second pan over medium heat, fry the strips until cooked through, season, and arrange on a plate. Press the rice into a lightly greased dish and turn out onto the plate next to the meat. Add the peppers. Now you’re ready to serve.