Stuffed oven peppers
Ingredients
- 250 g rice
- 3 red peppers
- 3 yellow peppers
- 1 bunch of parsley
- 1/2 bunch of celery
- 1 leek
- 4 tbsp butter
- 2 tbsp flour
- 250 ml vegetable stock
- 250 ml milk
- 2 tbsp mustard
- salt, pepper
- Sugar
- Lemon juice
- 250 g peas
- 150 g grated cheese
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Pre-cook the rice
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Meanwhile, wash the peppers, halve and deseed them
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Chop the cleaned parsley and slice the washed celery and leek
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Briefly sweat 2 tbsp each of flour and butter in the pot, then stir in the stock and bring to the boil
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Then season it with salt, pepper, mustard, sugar plus lemon juice
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Preheat the oven to 160 °C fan and grease a roasting dish with 1 tbsp butter
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Sweat the celery, peas plus leek for a few minutes in 1 tbsp butter, season the vegetables with salt and pepper and mix with the mustard sauce
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Now fill the pepper halves with the mixture, lightly cover the bottom of the baking dish with water, sprinkle the peppers with the cheese and let it all bake
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After half an hour the peppers are ready to serve
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Finally garnish them with a little chopped parsley and get to enjoying
