Rice casserole with peas, peppers and ham

Ingredients for 4 servings:

• 250 g long grain rice
• 2 bell peppers, red
• 150 g cooked ham, sliced ​​or whole
• 100 g peas, frozen
• 3 eggs, size M or L
• 200 g sour cream
• 150 g Gouda, grated
• 1 tbsp butter for the mold
• salt and pepper
• Paprika powder
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

gluten-free

Cook the rice in salted water. In the meantime, wash the bell peppers, remove the seeds, and dice them. Dice the ham. Grease a casserole dish with butter and preheat the oven to 200°C (electric stove, fan oven: 180°C, gas mark 3). Drain the rice, then mix it with the diced bell peppers, peas, and diced ham. Add everything to the casserole dish. Beat the eggs with a fork and mix with the sour cream. Season with salt, pepper, and paprika. Spread this mixture evenly in the casserole dish. Sprinkle the grated Gouda cheese over the casserole. Bake in the oven for about 35 minutes. For the last 5-10 minutes, you can use the grill function to give the cheese a nice color and firmness. Wash, dry, roughly chop, and sprinkle the parsley over the finished casserole.