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stuffed peppers

The yellows and reds are sweeter ... for those whose tastes run more spicy, with green on!

We show two types of stuffing, one with rice and lighter than the classic.


For 8 peppers
Ingredients for the first filling: 300 grams of rice

150 g cream cheese (like Philadelphia)
grated cheese to taste salt

Ingredients for filling the second (like what I did for the rooster) :

180 g breadcrumbs 180 g grated cheese 1 egg


nutmeg 1 tablespoon parsley 1 clove garlic

2 or 3 knobs of butter
a bowl of water
1 / 2 nut

Procedure:

Wash and halve the peppers. Remove seeds and white parts. Now proceed with the preparation of two fillings.

For the first filling, cook the rice in salted water and drained after a season with the cheese and continue to fill half of the peppers.

The second filling is a bit 'more work, put in a bread bowl, cheese, egg, half a tablespoon of chopped parsley and a pinch of nutmeg. In a pan, fry 2 or 3 nuts with butter, garlic and remaining parsley (to avoid complaints I've put the whole garlic and I removed before proceeding with the filling).

Now move the butter and parsley in bowl with remaining ingredients and put in the pot remains empty a bowl of water and half nut.

When the water boils and the nut has melted add the other ingredients in the bowl, stir to mix well and grind the mixture into a nonstick pan for 5 minutes, continuing to stir. With a spoon, fill the remaining peppers.

Oil a rectangular casserole pan and bake in a convection oven at 180 degrees for about 1 hour.