Pointed peppers filled with rice and cheese

Ingredients for 2 servings:

• 3 large red pointed peppers
• 1 cup rice
• 1 mozzarella
• 1 handful of cheddar cheese
• 2 tbsp, heaped Parmesan
• ½ cup crème fraîche
• 1 tbsp parsley, chopped
• 1 onion(s)
• salt and pepper
• nutmeg
• Paprika powder
• Vegetable stock powder, optional
• 1 pinch of mustard
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

quick, veggie and delicious

Preheat oven to 200°C fan/convection oven. Cook the rice according to the package instructions. Wash the bell peppers and halve them lengthwise. Remove the seeds and inner walls. Dice the onions and fry until translucent. Mix with crème fraîche, Parmesan cheese, rice, and parsley, season with the spices, and fill the bell peppers with the mixture (about 2 heaped tablespoons per pepper). Drizzle a baking dish with olive oil and salt. Spread the Cheddar and mozzarella cheese on top of the bell peppers and bake for 15 minutes.