Mushrooms and rice stuffed peppers
- 6 medium-sized peppers
Stuffing
- 200 ml rice
- 600 ml vegetable (chicken) stock
- 300 g fresh mushrooms
- 200 g leek (onion)
- 100+100 ml single cream, or light sour cream 15%
- 50 g parma ham (optional)
- chopped herbs, salt, freshly ground pepper
- Cook rice in the stock for 20-25 min
- Slice onion, ham and mushrooms
- Heat 1 tbsp of vegetable oil on a pan and fry the ham for 2 min
- Add onion and fry until golden
- Add mushrooms and cook for 5 min more, season to taste
- In a bowl combine together rice, cream, chopped herbs and mushroom mixture
- Top the peppers or cut them in halves lengthways , discard the seeds
- Stuff the peppers with the rice and mushrooms mixture
- Into a baking dish add 100 ml cream and 1 tbsp oil, arrange peppers and bake for 20-25 min at 200C
- Serve with sour-cream or creme-fraiche
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