John Myers
Contents
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Ingredients
- 4 Peppers
- 1 cup Rice
- 2 cups Vegetable broth
- 2 Onions
- 1 Clove of garlic
- 500 g Tomatoes
- Oil
- 1 Tetra pack Strained tomatoes
- 300 ml Vegetable broth
- 100 ml Cream
- Salt
- Pepper
- Chilli powder
- Hot paprika powder
- Dried basil
- Dried oregano
- Dried thyme
Instructions
- Peel the onions, dice them finely and sauté in oil until translucent, stir in rice, pour 2 cups of vegetable stock, bring to the boil and let the rice swell for approx. 20 minutes over a low heat.
- Cut the lid off the peppers, scrape out the core, wash and fill with the rice, fry in the oil on all sides, pour 300 ml of vegetable stock and simmer gently for about 10 minutes.
- In the meantime, scald the tomatoes, peel them and finely dice them, peel and finely dice the other onion and the garlic clove as well, remove the peppers from the pot and put them in a warm place, and bring the tomatoes, onions and garlic cubes to the boil in the pot with the spices and herbs and let simmer for about 5 minutes, puree everything with a hand blender, stir in the tomatoes and cream, put the peppers back into the pot and let everything simmer again for about 3 minutes.
Nutrition
Serving: 100gCalories: 84kcalCarbohydrates: 17.6gProtein: 2.2gFat: 0.3g
