Ideally, I like to have 2 -3 vegetarian dinners per week in my house.
Tricky to do with a bevvy of carnivores but they play along nicely if they like what they are served … obviously.
Now one dish that I serve regularly are the tomato-rice stuffed peppers. As they are big fans of stuffed peppers, this is a variation we agree on. My youngest, who is 3, is not too keen on the mushrooms but if I persevere he will probably end up eating them with no more complaints like his 2 older brothers!
Ingredients for 4
- For the peppers
- 2 onions
- 40 g butter
- 125 g rice
- 2.5 cubes of vegetable stock
- 1 tin of chopped tomatoes
- 50 g grated parmesan like cheese
- 4 big peppers (whichever colour you fancy)
- For the sauce
- 200 g of mushrooms
- 100 g of single cream
- 1 teaspoon of cornflour
- salt, white pepper
- 1 bunch of chives
- 1 bunch of parsley
Peel and dice the onions. Fry half of the onions in 1 tablespoon of butter. Add the rice and mix it quickly. Pour ¼ l of water over it and bring to a boil. Add one stock cube to the preparation and let simmer at low heat for about 20 minutes.
After half that time add a tin of tomatoes and then the grated parmesan.
Cut the lid off the peppers. Fill the rice into the peppers, close with the lid and sit them in an ovenproof dish in an 1/8 l of water to which has been added another ½ stock cube.
Cook in the pre-heated oven (175C) for 35 – 40 minutes.
Clean and cut the mushrooms into slices and fry in 1 tablespoon of butter together with the second half of the diced onions. Pour the single cream over it and bring to a rapid boil. Add the cornflour, season and add the chopped herbs to the sauce.
Serve with the peppers!
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