Tomato-rice stuffed peppers (Tradional & Thermomix)

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!

Recipe Tomato-rice stuffed peppers with mushroom sauce

3 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)
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!

In the Thermomix

Put the parmesan in the mixing bowl and grate for 10 sec / speed 10 and transfer to another bowl.

Heat the butter 1 min / 120 C / speed 1 . Cook the sliced ​​onions (I personally cut my veg by hand) 3 min / 120 C / speed 1 .

Add rice and sauté 3 min / 120 C / counterclockwise / speed 1 .

Pour the stock into the mixing bowl and bring to the boil for approx 6 min / 120 C / counterclockwise / speed 1 . Then let it cook for 20 min / 60 C / counterclockwise / level 1 .

Dice tomatoes (I do it by hand). After half the cooking time add to the rice with the parmesan.

Cut a lid off the peppers, clean and wash them. Spoon the rice into the peppers. Put the lid on and put them into a greased baking dish. Dissolve 1 teaspoon of stock in 1/8 l of hot water and pour into the dish. Cook in a preheated oven at 175 ° C for 35-40 minutes .

Heat the butter 1 min / 120 C / speed 1 . Sauté the cut onions and mushrooms (I personally cut them by hand) 10 min / 120 C / counterclockwise / speed 1 . Add the cream and bring to the boil 3 min / 100 C / counterclockwise / speed 1 .
Add the maizena and cook 1 min / 90 C / counterclockwise / speed 1 . Season to taste with salt and pepper. Wash the herbs, shake dry, chop by hand and mix 1 min / counterclockwise / speed 1 into the sauce. Serve with the peppers.

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The perfect family dinner, easy to prepare in advance and heat up in the oven just before serving.

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