Pepper and rice casserole

Ingredients for 4 servings:

• 3 red bell peppers, approx. 500 g, finely chopped
• 450 g brown rice, cooked (if possible) approx. 1 tsp raw
• 300 g feta cheese, finely chopped
• 6 tbsp corn, ground
• 6 peppercorns, ground
• 1 pinch of salt
• 1 pinch(s) of cane sugar
• 1 can/n tomatoes, 425 g each peeled and
• 3 large eggs and
• 2 tsp herbal salt and
• 1 pinch of salt and
• 1 pinch(s) of cane sugar, puree together
• Fat, for the molds

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, cow’s milk-free

Mix the paprika, rice, and feta. Grind the corn and pepper, then add salt and sugar. Puree the tomatoes with the eggs, salt, and sugar. Mix everything together and divide between 4 greased ovenproof dishes. Bake at 160°C (convection oven) without preheating for about 60 minutes. If you don’t have a fan, increase the temperature by about 20-40°C (preheat), and bake for about 40-50 minutes. Alterations: If you’re feeling adventurous, sprinkle coarsely grated Gouda or Tilsiter cheese on top (before baking).