1040
April 8, 2024

Vegetarian stuffed paprika halves

Time

Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.

We do not cook rice every day and if so, I often schedule a second use (for some filling, rice with coconut milk and pineapple, etc.) over the next few days because of the longer cooking time. This recipe is a way to use precooked rice.

Halved peppers I find better than whole stuffed pods, because they are cooked faster and on the filling creates a crisp surface, especially if you mix some red rice or wild rice under the filling.

ingredients

4 red peppers
130 g (2/3 cup or 150 ml) rice
125 g shepherd's cheese (from cow's milk, sheep's milk, etc.)
1 small gherkin or about 6 olives without stone
30 ml of olive oil
2 garlic cloves or ground, dry garlic
1 tsp parsley
1 tsp chives
pepper
salt
0.4 l strong vegetable broth (eg vegetable starch broth)

preparation

Preheat the oven to 200 °, place the grid at the bottom.
The peppers are washed, dried, cleaned and halved and lightly sprinkled with pepper and salt on the inside.
The shepherd's cheese is crushed (eg with a sturdy fork) and blended well with the precooked rice, the finely chopped gherkin (or the minced olives), the minced garlic and the spices and herbs. This is most easily done by hand.
The olive oil is added to a pan or a large shallow pot, add the vegetable broth.
Pour the rice-cheese mixture into the paprika halves with a spoon, place the peppers in the pan or pot and place in the preheated oven on the bottom rail for approx. 25 minutes with circulating air.
The peppers are cooked when the surface of the filling is slightly golden brown and the peel's shell is easily pierced with a sharp knife. Depending on the oven, part of the vegetable broth evaporates. This should be kept at about 0.2 L by adding hot water.

The peppers can be served both as a main course (depending on size 3-4 halves per person) as well as a side dish to meat dishes.