Peppers stuffed with rice and vegetables recipe

Serves : 4 servings 

Preparation time : 30 minutes (plus braising and cooking time)

Ingredients : 

1)  4 peppers
2)  2 carrots
3)  200 g button mushrooms
4)  3 tomatoes
5)  2 finely chopped onions
6)  2 tbsp olive oil
7)  200 g cooked rice
8)  salt, pepper
9)  2 tbsp freshly chopped basil leaves
10)  2 tbsp chopped walnuts
11)  120 g crème fraîche
12)  8 tbsp freshly grated Parmesan
13)  6 tbsp sheep’s cheese, crumbled
14)  500 ml tomato sauce with herbs (ready-made)

Preparation Method :

1) Wash the peppers, cut off their tops to make a lid and remove the cores. Peel and dice the carrots finely, clean the mushrooms, wipe with a damp cloth and cut into small pieces, and clean and dice the tomatoes. Braise the carrots, mushrooms and tomatoes in hot oil with the onions. Allow to cool.

2) Mix the remaining ingredients except the tomato sauce with the vegetables and stuff the peppers with it. Cook the peppers in the tomato sauce over a low heat for approx. 40 minutes.

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