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Estimated Times |
Preparation time: 25
Cooking time: 75
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Ingredients
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servings
200 | g | Brown rice |
5 | g | Fresh sage |
5 | g | Rosemary |
1 | pcs. | Onion(s) ~75 g |
375 | g | Minced pork 10% |
1 | pcs. | Egg(s) ~50 g |
1 | tsp | Sea salt ~5.5 g |
0.25 | tsp | Black Pepper ~0.5 g |
9 | pcs. | Snack pepper ~630 g |
30 | g | Parmesan cheese |
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Intro
Ideal for snack peppers grown in the greenhouse.
Directions
Cook the rice according to the instructions on the packet.
Finely chop the sage and rosemary. Peel and chop the onion.
Put the sage, rosemary and onion in a bowl with the minced pork, egg, salt and pepper. Mix well and refrigerate.
Wash the peppers, cut a slit along the side and remove the seeds.
When the rice is cooked, drain and mix with the mince mixture.
Preheat the oven to 200ºC/fan oven 175ºC.
Using a teaspoon, spoon the mixture into the peppers, putting plenty into each pepper as the mixture shrinks a little when baked. Place the peppers on a tray lined with baking paper and bake for approx. 35-40 mins.
Serve the baked peppers with freshly grated parmesan.
Tip
All kinds of peppers can be used. Vary the type and quantity of herbs.
Nutritional data
598 Kcal Per Serving F: 20 g, P: 39 g, C: 67 g, DF: 6 g 1,795 Kcal (130 Kcal/100 g)
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