John Myers
Ingredients for 4 servings:
- 200 g Basmati (pre-cooked)
- 200 g pumpkin flesh (pickled from the jar), diced
- 4 small red bell peppers (preferably pointed peppers)
- 2 garlic cloves, finely chopped
- 100 ml coconut milk (unsweetened, from the can)
- 125 ml vegetable broth (instant)
- 200 g sour cream
- 50 g butter
- ½ bunch parsley, roughly chopped
- salt and pepper
- Cayenne pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Food for the stressed woman
Cook the rice according to the package instructions. Preheat oven (175°C). Halve the bell peppers, trim, wash, salt, and pepper (leave the stems on). Drain the rice, mix with coconut milk, pumpkin, and garlic, and season with cayenne pepper. Fill the peppers with the mixture. Grease an ovenproof dish with 1 tablespoon of butter, place the bell peppers in it, and dot the remaining butter in small pieces over the peppers. Pour in the broth and bake in the oven for about 15 minutes. Mix the parsley with the sour cream and season with salt and pepper. Before serving, place 1-2 teaspoons on each bell pepper halve.
Facebook Comments