Vegetarian rice stuffed peppers
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
6
100 , diced
100 , diced
50 , diced
2 , diced
4 , sliced
, as needed
350
2
50 , cubed (or halloumi or Cheddar)
, as needed
, as needed
6 , leaves only
6 , whole, destalked, seeds removed
1
30 , 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.