Stuffed peppers Elista

Ingredients for 2 servings:

• 4 bell peppers
• 1 mango(s)
• ¾ cup brown rice
• 1 ½ cup(s) water
• ½ tsp ground turmeric
• 250 g trout fillet(s), smoked
• 125 ml water, boiling
• ¼ tsp vegetable broth, granulated OR
• 125 ml wine, white, good dry
• Fat, for 2 ovenproof bowls
• 50 g cheese, grated goat cheese, more if desired
• Paprika granules

Instructions

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

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

Cook brown rice with turmeric for about 35 minutes and let it swell for about 10 minutes. Cut off the tops of the bell peppers, chop them into small pieces, and cook the peppers for about 15 minutes until al dente. Chop the mango, and chop the trout fillet. Mix some of the cooked rice with the mango, the chopped tops, and the trout fillet, and fill the cooked bell peppers. Place the peppers upright in two greased, ovenproof bowls. Mix the remaining filling with the remaining rice and spread it around the outside of the bell peppers to prevent them from falling over. Pour the broth/white wine on top to a depth of about 1-1.5 cm. If you’re so inclined, you can add grated goat cheese and sprinkle lightly with paprika granules. Close the lid and bake in a cold oven at approximately 160°C (convection oven) for about 35-40 minutes; the broth/wine should be bubbling gently. My own recipe