Yellow pepper with sweet nut filling

Name: yellow pepper with sweet nut filling
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 el olive oil; 2 toes garlic finely chopped; 200 g unpolished rice; 2 el Italian spices; 500 ml vegetable stock from tablet; 4 yellow peppers; 1,2 tray hazelnuts a 95 g; 50 g raisins; 2 bunch onions (bag of 3 pieces), in rings; 400 ml sieved tomatoes

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: olive oil, garlic (finely chopped), brown rice, Italian herbs, vegetable stock (of tablet), yellow peppers, hazelnuts (a 95 g), raisins, spring onions ((bag of 3 pieces), in rings) and sieved tomatoes.

Ingredients

Kitchen Stuff

round baking dish (Ø 24-26 cm), greased

Directions

Heat the oil on low heat in a thick-bottomed pan and fry the garlic.
Scoop the rice through it and fry until the grains shine around.
Add the Italian herbs, 300 ml stock and (freshly ground) pepper to taste and cook the rice gently for 10-15 min.
Preheat the oven to 200 ° C.
Cut the cap with the stalk off the peppers and remove the seeds.
If necessary, also cut a thin piece from the bottom so that they stay in place.
Roast the hazelnuts in a dry frying pan golden brown and chop them coarsely.
Spoon the nuts, raisins and spring onions with the cooked rice.
Spoon the rice mixture into the peppers and put the caps back on to prevent drying out.
Put the peppers side by side in the baking dish, pour the rest of the stock and the sieved tomatoes at the bottom of the dish and let the peppers in the oven in 25-30 minutes brown and cooked.
Serve them with the tomato juice as a sauce.
Tasty with a fresh, green salad..