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Stuffed peppers with rice.

To continue the culinary January, here the Fresschen of yesteryear.


your needs for two people:
approximately 200-250 g rice
two peppers
oil
about 1 liter of vegetable
1 large can tomato paste ( 140 g)
200 g crème fraîche had (the first of Creme Fine)
salt, pepper

First, the rice, let boil then drain well.

second In the meantime, remove the peppers and seed heads. Then fill with the cooked rice. The rest Rice (with butter if you like) in a bowl, cover with aluminum foil and hold in the oven for 50 to 70 degrees.

third Ca. Prepare 1 liter vegetable stock. Then oil in a deep pan, fry the stuffed peppers briefly and then pour in the vegetable broth. The whole 20 minutes with the lid and cook over a medium temperature.

4th Finally, remove the pepper, stir in tomato paste and then creme fraiche. Then season to taste with salt and pepper.