Paprika Peppers

Ingredients

• 120 g natural rice
• iodized salt
• 80 g mushrooms
• 1 bunch dill
• 1 tsp ginger
• 40 g Gouda cheese
• 2 yellow paprika peppers
• 2 green paprika peppers
• 250 g yellow tomatoes
• 200 ml vegetable broth
• 1 tsp potato starch

Instructions

1. 1.

   Cook the natural rice according to package instructions in boiling water for about 20 minutes until al dente, drain and let stand. Clean the mushrooms with kitchen paper, rub off dirt, and finely chop.

2. 2.

   Preheat the oven to 160 °C (gas range 1‑2). Finely chop the dill. Mix the mushrooms and dill into the rice. Season with iodized salt and a little ginger powder. Grate the cheese and fold it into the rice mixture.

3. 3.

   Wash the paprika peppers, cut off about a 1 cm high lid at the stem end. Remove the seeds and rinse. Stuff the peppers with the rice mixture and place them in a baking dish. Put the pepper lids on top.

4. 4.

   Wash the yellow tomatoes, quarter them and remove the stems. Blend the tomato quarters with vegetable broth in a blender. Pour the tomato puree over the peppers and bake in the hot oven for about 25‑30 minutes. After about 10 minutes cover with foil.

5. 5.

   Arrange the paprika peppers on plates. Whisk potato starch into a small amount of cold water until smooth. Use this to thicken the tomato sauce, bring it to a boil, season with iodized salt and a little ginger powder. Pour the sauce over the peppers and serve.