John Myers
Ingredients for 2 servings:
- 3 large bell peppers, possibly tricolor
- 50 g lean ham (1 P)
- 100 g rice, dry (5 P)
- 60 g cheese, raclette (6 P) or of course any other
- 1 can of mushrooms, OR corn (but count that)
- 1 can of tomatoes
- Fondor
- Herbs, oregano and others
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
After WW 6 points
Clean the three peppers (cut off the tops and hollow them out) and then place them in the oven at 175°C for about 15 minutes so they start to soften a bit. In the meantime, cook the rice until al dente. Place the drained rice in a bowl and add the finely chopped ham and cheese. Then stir in the mushrooms or corn (depending on which you use) and the sliced tomatoes. Season everything (Fondor, oregano, various herbs). Stuff the peppers with everything and place them in a baking dish. If it gets a bit too full, the rest can be added between the fillings. You can line the baking dish with baking paper to prevent sticking. Return to the oven for about 20 more minutes. You don’t need any side dishes, except perhaps a salad, because this is really plentiful.
Facebook Comments