John Myers
Contents
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Ingredients
- 250 g Cooked rice (wild rice, long grain, basmati vegetable rice)
- Salt
- 3 Sweet peppers red
- 2 Red pointed peppers
- 1 Eggplant fresh
- 300 g Peas + carrots, frozen
- 1 Onion
- 2 tablespoon Butter
- 250 ml Vegetable broth
- 250 ml Milk
- 2 tablespoon Flour
- 2 tablespoon Mustard
- Pepper from the grinder
- Sugar
- Lemon juice
- 150 g Grated cheese
- Chopped parsley
Instructions
- Preheat the oven to 180 ° C O / U heat. Grease a baking dish.
- I had left over cooked rice from the day before. Otherwise I would have cooked it in salt water.
- Halve the peppers so that you can fill them well, then clean, core and wash. I had also cut an eggplant in half and hollowed it out. Peel onion and chop finely.
- Melt the butter in a saucepan for the sauce. Stir in the flour and sweat for 2 minutes, add the stock and milk and bring to the boil. Season to taste with salt, pepper, mustard, a pinch of sugar and lemon juice.
- Sauté the onion cubes in a pan with melted butter. Then add the peas and carrots and cook for 5 minutes. Season with salt and pepper. Mix with the rice and add the prepared sauce. Mix everything well.
- Pour the vegetable and rice mixture into the peppers and eggplant. Then put in the greased form and sprinkle with grated cheese. Pour about 100ml of water or vegetable stock into the mold. Then bake in the preheated oven for about 30 minutes. Serve immediately and sprinkle with chopped parsley.
- The eggplant took a little longer in the oven.
- We had the stuffed peppers as an accompaniment to Fisch Müllerin. There is also a taste of curry rice, a finished product.
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 26.3gProtein: 5.6gFat: 29.4g
