Stuffed peppers with rice

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Ingredients:

6 peppers in 3 colours
2 cups of Basmati rice
bunch of dill
2 sprigs of parsley
radish sprouts
1/2 cup of canned peas
1/2 cup of canned corn
200g colourful peppers cut into strips
1 onion
Himalayan salt and colourful pepper to taste
2 bay leaves
3 grains of pepper
1 tablespoon of olive oil

Preparation:

Wash the peppers well, cut the bungs (do not throw away) and remove the seeds.

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Cook rice al dente in lightly salted water. Strain.
Heat the oil in a frying pan and fry the diced onion into gold.
Add peas, sweetcorn and sliced peppers to the onion. Fry for a moment until the vegetables are tender. Set aside.
Cut the dill, parsley and sprouts.
Add all the ingredients to the cooked rice and season with salt and pepper.

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Stuffed peppers with rice and vegetables. Knead thoroughly so that the stuffing will come in as much as possible.

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Finished, stuffed peppers cover with the corks removed at the beginning and fasten with toothpicks so that they do not fall off during cooking. Arrange in a pot closely next to each other, so that there is as little space between them. Pour water up to 3/4 of the height of the pepper. Add peppercorns and bay leaf. Cook on low heat for 30-40 minutes. After this time, choose carefully from the pot so that the peppers do not break.

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Prepared peppers can be served alone or with tomato sauce depending on preference.

Bon Appetit!