Vegetarian stuffed peppers with feta

Ingredients for 4 servings:

• 4 bell peppers, color as desired
• 300g basmati
• 2 tbsp vegetable broth, instant
• 2 cloves garlic
• 2 shallots
• possibly mushrooms
• 200 g feta cheese or cow’s milk cheese
• Salt
• pepper
• some chives or parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicious, meatless version of the classic. Simple and quick.

Dice the shallots. Finely mince the garlic cloves. Prepare the rice according to the package instructions (old rule of thumb: 1 cup rice + 2 cups water). Add the vegetable broth directly to the water; no salt is necessary. Bring to a very brief boil, then simmer gently over low heat with the lid closed. Stir occasionally. Add the shallots and garlic to the rice. If desired, chop the mushrooms into small pieces and add them to the rice (they can also be omitted). Meanwhile, decapitate and hollow out the peppers. Crumble the feta or goat’s cheese into small pieces. When the rice is cooked, remove from the heat. Stir in the cheese. Pour the mixture evenly into the peppers. Place the peppers in an ovenproof dish. If they aren’t willing to stand, carefully flatten them on the bottom. Bake in an oven preheated to 180°C for about 20-25 minutes. The dish is ready when the rice’s surface begins to change color and become crispy. Serve with the peppers and sprinkle with herbs, if desired.