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Stuffed peppers with a twist

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Ingredients for 3 servings:

  • 3 bell peppers
  • 1 jar rice
  • 1 cup crème fraîche
  • 125 g cheese, grated
  • 150 g bacon
  • n. B. broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

quick and easy, filled with rice, ham cubes and cheese

Prepare the rice according to the package instructions. Once the rice is cooked, place a pan on the heat and fry the ham cubes over medium heat. Stir in the crème fraîche and add about 100g of cheese (adjust the amount to your taste). Add the cooked rice to the pan and season with salt if desired. Wash, de-head, and hollow out the peppers. Fill the peppers with the rice mixture and sprinkle with some cheese. Replace the lids at a slight angle. Place the peppers in a baking dish (leveling the bottom if necessary so they stay upright) and fill with broth about halfway up the peppers. Then place in the oven and cook at 180°C for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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