Stuffed Pepper Marks

Ingredients for 2 servings:

• 4 bell peppers
• 1 tsp vegetable broth, granulated
• 4 cup(s) brown rice, cooked, approx.
• 1 ½ cup(s) brown rice, raw with
• 1 tsp turmeric
• 10 grains of pepper, ground
• 150 g sour cherries, frozen without stones
• 1 tsp herbal salt
• 100 g cheese (goat cheese roll)
• 120 g cheese, (goat cheese) grated
• 2 shots of wine, white Burgundy
• Paprika granules
• Fat for 2 one liter fireproof bowls with lids

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + cow’s milk-free

Cut the tops off the peppers so that they can stand upright in the bowls and the tops still fit. Cook the peppers in plenty of boiling water with the granulated vegetable stock for about 10 minutes, drain well, reserving some if necessary and using this instead of Burgundy. Mix about 1 cup of cooked rice, diced goat cheese, 1 tsp herb salt, ground pepper and about half the frozen cherries, then fill the pods. Grease two ovenproof bowls and place the pods upright. Mix the rest of the rice with the finely chopped pepper tops, herb salt, ground pepper and the rest of the frozen cherries, spreading it around the pods so they don’t fall over. Cover everything with plenty of grated goat cheese, sprinkle on a little paprika granules, add a good shot of white Burgundy to each one, and close the lid. Important! Otherwise the cheese will dry out and become hard. Bake in a cold oven at 150°C for about 40-50 minutes. My own recipe