Singles Dinner No. 26

Ingredients for 1 servings:

• 3 bell peppers, red, yellow and green
• 100 g rice, variety of your choice
• 100 g poultry sausage
• ¼ bunch chives
• ½ kohlrabi
• 1 thin spring onion(s)
• 3 cloves garlic
• 125 ml vegetable stock
• Salt
• black pepper, freshly ground
• chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

stuffed peppers with pepper strips

Cook the rice in boiling salted water for about 15 minutes, then pour into a sieve, drain well, and transfer to a bowl. Cut the tops off the red and yellow bell peppers and cleanly deseed the insides of both peppers. Cleanly cut the flesh off the tops of the bell peppers around the stem and place in another bowl. Peel half of the kohlrabi, dice it, and add it to the bowl. Halve the bottom end of the spring onion and cut everything into rolls. Finely dice the garlic cloves, cut the poultry sausage into pieces, and cut the chives into rolls. Add everything to the bowl. In a food processor, shred the contents of the vegetable bowl to your desired consistency. Mix with the cooked rice, season, and fill the bell peppers. Bring 1/8 liter of vegetable stock to a boil in a saucepan and add the red and yellow bell peppers. Reduce the heat to low and cook the bell peppers with the lid on for about 45 minutes. Cut the green peppers into thin strips. Remove the cooked peppers from the pot and place them on a plate, arrange the green pepper strips nicely on top, and serve.