Stuffed Bell Peppers with Rice

Ingredients

• 125 g whole grain rice
• Salt
• 125 g frozen peas
• 1 tbsp Raisins
• 4 yellow bell peppers
• 1 tbsp pine nuts
• 1 onion
• 150 g Mushrooms
• 1 tbsp Olive Oil
• 3 tsp turmeric
• 1 tsp cinnamon powder
• 0.5 tsp cayenne pepper
• 150 ml Vegetable broth
• 3 tbsp sour cream

Instructions

1. 1.

   Wash the rice under running water, then bring to a boil in slightly salted water at about twice the volume of the rice and simmer covered over low heat for about 35-40 minutes until tender.

2. 2.

   Thaw the peas. Soak the raisins in warm water.

3. 3.

   Cut off a lid from each bell pepper, remove seeds and wash them. Toast pine nuts in a dry pan. Peel and finely dice the onion. Clean and cube the mushrooms.

4. 4.

   Heat oil in a pan and sauté the onion until translucent, add mushrooms and cook for about 3 minutes, then add peas and season with turmeric, cinnamon, cayenne pepper and salt. Cover and simmer over low heat for 10 minutes, remove from heat and mix in rice, drained raisins and toasted pine nuts.

5. 5.

   Fill each bell pepper with a portion of the mixture, place a lid on top. Put the remaining filling into an appropriate pot, set the peppers on top and pour in vegetable broth. Cover and bake in a preheated oven at 200°C for about 40 minutes. Remove the peppers and stir sour cream into the remaining mixture in the pot.