John Myers
Ingredients for 2 servings:
- 3 bell peppers, preferably of the same size
- 2 cup(s) frozen mixed vegetables (e.g. corn+peas+green beans+carrots)
- 4 tbsp brown rice, cooked
- 100 g sheep’s cheese or goat’s cheese, diced
- 100 g smoked trout fillet(s), cut into small pieces
- 4 orange(s), freshly squeezed with flesh
- herbal salt
- Fat, for the shape
- possibly turmeric
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free / cow’s milk-free / egg-free, own recipe
Cut the tops off the peppers, dice them, and remove the insides. Rinse. Mix the frozen vegetables, rice, cheese, and trout together, add a little seasoning/herb salt, fill the peppers, and place them upright in a greased glass bowl. Spread any leftover filling around the peppers to prevent them from falling over. Sprinkle a little turmeric over the mixture, pour over the freshly squeezed orange juice, but don’t cover completely. Put the lid on. Cook/bake at 180°C fan/convection oven without preheating for about 45 minutes, or at 200°C fan/convection oven with preheating for about 30-40 minutes.
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