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4 Servings
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1
dl
brown or white rice (preferably brown)
4 dl water 1 dl lentils 2 yellow onions 1 small carrot 3 celery stalks 1 tbsp vegetable oil or butter 3 tsp vegetable bouillon extract 1 dl green olives 4-6 red or green peppers (I prefer green) 3 dl tomato juice 3 dl chredded cheese 1.) If you use brown rice, let it soak in water for about 8 hours then boil it together with the lentils for about 30 minutes. If you use white rice, boil the lentils for 10 minutes, add the rice, and boil for another 20 minutes. 2.) Peel the onions and the carrot. 3.) Chop up the onion and slice the carrot, celery stalks, and olives thinly. 4.) Melt the butter or warm up the oil in a pan. Fry the vegetables on low heat until they are soft but not burned. 5.) Mix the vegetables with the rice and lentils. 6.) Add the bouillon extract, the sliced olives, and 1 dl of the shredded cheese. 7.) Cut a hole in the top of the peppers to remove the stem seeds. Wash them off. 8.) Blanch them in salted boiling water for a couple of minutes and put them in an oven-safe dish. 9.) Put the stuffing in the peppers. 10.) Pour the tomato juice in the bottom of the oven-safe dish and put the dish in the oven in 175°C/350°F for about 15 minutes. 11.) Sprinkle the rest of the cheese over the peppers and put them back in the oven for another 10 minutes. |
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