Peppers stuffed with vegetable rice

Last Updated on April 14, 2024

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ingredients

4 pcs coloured peppers 200 g rice 1 pk onion 2 pk carrots 1 handful sterilised peas 1 pk egg a little vegetable stock 1/2 KL oregano to taste salt, ground black pepper a little oil

procedure

1. Wash the rice and boil it until tender. Fry the finely chopped onion in hot oil. Add carrots, drained peas and simmer this mixture. 2. In a bowl, mix the rice, onion, Vegetable Recipes and egg. Season the mixture with salt, pepper and oregano. 3. Wash and dry the peppers and cut off the tops. Fill them with the rice mixture and cover. Place them on a greased baking tray, pour a little stock over them and bake at 160°C for about 25 minutes.