My younger son Simon is a very fussy eater but this is one of his very few favourite dishes.Very easy to make and delicious.
Ingredients:
Stuffed peppers:
6 large white peppers or 8 smaller ones
200 g rice
2 large onions, chopped
500 g Polish sausage, cubed
2 tbsp olive oil
1 tbsp dried Herbes de Provence
a few drops of Maggi seasoning sauce or soy sauce
salt and black pepper to taste
Sauce:
2 tbsp tomato paste diluted in 150 ml of water
200 ml double cream or whipping cream
a few drops of Maggi seasoning sauce or soy sauce
1 tsp dried Herbes de Provence
salt and black pepper to taste
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook for 10 minutes. Strain and set aside.
- Fry the onion and the sausage in 2 tbsp olive oil until soft and aromatic. Mix in the partly cooked rice, Maggi seasoning, Herbes de Provence and season with salt and pepper.
- Remove and discard the tops, seeds, and membranes of the peppers.
- Spoon an equal amount of the mixture into each hollowed pepper and arrange peppers in an oiled baking dish . Preheat the oven to 180 C.
- Mix the ingredients for the sauce and pour it over the peppers. Cover the baking dish with aluminium foil and bake for 40-45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Remove the aluminium foil and bake for a further 10-15 minutes.
Enjoy !
