Stuffed pepper with coconut rice

Stuffed pepper with coconut rice

Food for stressed women

Ingredients;

200 g Basmati, (pre-cooked)

200 g Pumpkin flesh (inserted from the glass), diced

4 small Pepper (s), red (best Spitzpaprika)

2 Clove (s), finely chopped

100 ml Coconut milk (unsweetened, canned)

125 ml Vegetable stock, (Instant)

200 g sour cream

50 g Butter

1/2  Confederation Parsley, coarsely chopped

  salt and pepper

  Cayenne pepper

4 Portions

Hours: ca. 20 min. / Degree of difficulty: simple / calories p. P .: not specified

Rice finish cooking according to package indication. Preheat the oven (175 °). Peppers in half, clean, wash, salt and pepper (stems turn blank). Drain rice, mix with coconut milk, pumpkin, garlic and season with cayenne pepper. Fill mixture into the peppers. Ovenproof dish with a tablespoon of butter grease, place peppers in and give the rest of the butter in small pieces over the peppers. Pour broth and about 15 minutes in the oven to bake. Parsley with sour cream mix, season with salt and pepper. Give the pepper halves before serving 1-2 teaspoons each.