John Myers
Ingredients for 2 servings:
- ½ small jar of rice
- ½ bell pepper
- 1 small carrot(s)
- 1 small piece(s) of celery
- 3 tbsp tomatoes, chopped or pureed, from the can
- 100 g cheese, grated, mild or bitter
- salt and pepper
- Marjoram, dried
- Oregano, dried
- garlic powder
- Basil, dried
- 2 pieces of vegetables for filling, e.g. zucchini, peppers…
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
simple, versatile, vegetarian and quick to make, even in the smallest kitchen!
Cook the rice in twice the amount of salted water until just cooked through. Wash the bell pepper, carrot, and celery, peel if necessary, and cut into the smallest possible pieces (the finer the better). Mix the canned tomatoes and about half of the cheese with the vegetables. Mix in the cooked rice (about a handful) and season to taste. Wash the vegetables to be filled, hollow them out, and then fill them generously. Place everything on a baking tray lined with baking paper and sprinkle with the remaining cheese. Bake everything at 200°C (top/bottom heat) until the cheese is a nice golden brown. Serve with the remaining rice (if you have any leftover), Ebly, couscous, or something similar.
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