Vegetarian rice stuffed peppers

Name: Vegetarian rice stuffed peppers
Ingredients: 100 grams courgettes, diced; 100 grams aubergines, diced; 50 grams carrot, diced; 2 celery stalks, diced; 4 grams spring onions, sliced; olive oil, as needed; 350 grams long grain rice; 2 Tbsp red pesto; 50 grams provola, cubed (or halloumi or Cheddar); salt, as needed; pepper, as needed; 6 sprigs fresh thyme, leaves only; 6 bell peppers, whole, destalked, seeds removed; 1 Tbsp water; 30 grams Parmesan, grated

These easy vegetarian stuffed peppers are filled to the brim with rice flavoured with red pesto, roasted vegetables, thyme and provola cheese, an ideal weeknight meal.

Difficulty

Low

Time

50 min

Author

Braun

Ingredients

Servings

100 grams courgettes, diced

100 grams aubergines, diced

50 grams carrot, diced

2 celery stalks, diced

4 grams spring onions, sliced

olive oil, as needed

350 grams long grain rice

2 Tbsp red pesto

50 grams provola, cubed (or halloumi or Cheddar)

salt, as needed

pepper, as needed

6 sprigs fresh thyme, leaves only

6 bell peppers, whole, destalked, seeds removed

1 Tbsp water

30 grams Parmesan, grated

Utensils

HF5030

Instructions

1

Add the diced vegetables into the drawer, drizzle with olive oil.

2

Select VEGETABLES, 180°C, set 10 minutes and press the START button.

Stir 1-2 times during cooking.

3

In the meantime, cook the rice in salted boiling water for 7-8 minutes until just cooked, then drain it and pour it into a large bowl.

4

Remove the roasted diced vegetables from the drawer, transfer into the bowl of cooked rice. Add the pesto, cheese, seasoning, thyme then stir to combine.

5

Stand the hollowed out peppers in the drawer, add 1 Tbsp of water, close the drawer, Select VEGETABLES, 160 C, set 5 minutes, press START.

6

Remove the drawer, then fill the peppers with the rice and vegetable mixture. Top with some grated Parmesan and a drizzle of olive oil.

7

Close the drawer and cook the stuffed peppers at 160°C for a further 8-10 minutes.

Serve.