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Vegetarian rice stuffed peppers

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

Makes:

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

Instructions

STEP 1/7

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

STEP 2/7

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

Stir 1-2 times during cooking.

STEP 3/7

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.

STEP 4/7

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.

STEP 5/7

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.

STEP 6/7

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

STEP 7/7

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

Serve.

Back to homepage
Recipes
Vegetarian rice stuffed peppers

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.

Show me the recipe

Difficulty

Low

Time

50 min

Author

Braun

Show me the recipe

Servings:6

Makes:

Ingredients

This recipe is prepared with:

HF5030

Instructions

STEP 1/7

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

STEP 2/7

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

Stir 1-2 times during cooking.

STEP 3/7

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.

STEP 4/7

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.

STEP 5/7

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.

STEP 6/7

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

STEP 7/7

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

Serve.

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Vegetarian rice stuffed peppers

Ingredients

Instructions

STEP 1/7

STEP 2/7

STEP 3/7

STEP 4/7

STEP 5/7

STEP 6/7

STEP 7/7

Vegetarian rice stuffed peppers

Ingredients

Instructions

STEP 1/7

STEP 2/7

STEP 3/7

STEP 4/7

STEP 5/7

STEP 6/7

STEP 7/7

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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