Creamy stuffed peppers

Name: creamy stuffed peppers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g wild and white rice pack 250 g; 3 bunch onion; 4 sweet pointed pepper bag of 2 pieces; 200 g cream cheese natural; 100 g ham strips a 200 g; 500 g Broccoli; 6 el garlic sauce

Peppers from the oven filled with rice, spring onion, cream cheese, ham strips and broccoli.

Ingredients

250 g wild and white rice pack 250 g
3 bunch onion
4 sweet pointed pepper bag of 2 pieces
200 g cream cheese natural

100 g ham strips a 200 g
500 g Broccoli
6 el garlic sauce

Directions

Preheat the oven to 200 ºC or gas oven 4. Boil the rice according to the instructions on the packaging. Clean the spring onions and cut them into rings. Wash the peppers, cut them in length and remove the seed lists.
Mix the cream cheese with the spring onions and ham strips. Fill the peppers with the cream mixture. Place the peppers in the middle of the oven and bake for approx. 20 min. Meanwhile, clean the broccoli, cut into florets and cook in approx. 10 min until al dente.
Serve the stuffed peppers with rice, broccoli and garlic sauce.