John Myers
Contents
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Ingredients
- 75 g Basmati rice
- 275 ml Water
- 0,5 tsp Salt
- 500 g 2 red peppers, each 250 g
- 125 g 1 Carrot
- 50 g 1 Onion
- 50 g Spring onions
- 50 g 1 piece of ginger
- 1 clove of garlic
- 1 Red chilli pepper
- 5 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 50 g Feta cheese
- 2 small baking dishes
Instructions
- Boil basmati rice (´75 g) in salted water (275 ml water / ½ teaspoon salt), stir well and cook on the lowest setting for approx. 20 minutes. Always keep the lid closed! Wash, halve and clean the peppers. Peel and grate the carrot with the peeler. Peel and dice the onion. Clean, wash and cut the spring onions into rings. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a pan. Fry the vegetables (carrot grated, onion cubes, spring onion rings, ginger cubes, garlic clove cubes and chilli pepper cubes) for about 5 minutes / stir fry and add mild curry powder (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Add the cooked rice and mix everything well. Spread sunflower oil (1 tablespoon each) in the two casserole dishes and place the cleaned peppers in them. Fill the peppers with the vegetable-rice mixture and spread the rest next to it. Drizzle the casserole dishes with sunflower oil (1 tablespoon each) and sprinkle / crumble with feta cheese. Preheat the oven to 180 ° C, place the casserole dishes in it and cook / bake for about 30 minutes. Take out and serve immediately.
