Grilled peppers with rice filling

Ingredients for 4 servings:

• 8 pointed peppers, red or yellow
• 125g mozzarella
• 200g mortadella
• 80 g rice
• 100 g herb cream cheese
• 2 tbsp capers, to taste
• salt and pepper
• ½ tsp thyme, dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Delicious and quick to prepare

Cook the rice according to the package instructions. Wash the peppers with warm water. Then cut off the tops and remove the white membranes and seeds. Drain the mozzarella and cut into fine cubes. Dice the mortadella as well. Mix everything well with the cooked rice, herb cream cheese, and capers. Then season generously with salt, pepper, and thyme. Fill the peppers with the still-warm rice mixture and put the lids on. Wrap the peppers individually in aluminum foil and place them on the grill. Cook for about 15 minutes, turning frequently. Tip: If you have leftover cooked rice, you’ll need about 250 g of cooked rice.