Ingredients

The following ingredients have 2 Servings
  • 2 pointed peppers
  • 50 gram red rice
  • 3 tablespoons sweet corn
  • 1/2 red onion
  • 2 garlic cloves
  • 75 gram bacon lardons
  • handful of grated cheese
  • small handful of pine nuts

Instruction

  • You will need the following cooking equipment:: cutting board & chef's knife, small pan, medium-sized skillet, small skillet, oven, baking tray lined with parchment paper
  • COOK the rice according to the package, mostly red rice has to cook a little longer than standard white rice.
  • Meanwhile PEEL and finely chop the garlic and red onion. PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  • SLICE the peppers into half and remove the seeds, but keep the stem attached. Stuffed pointed peppers with red rice and bacon
  • DRAIN the rice and also drain the corn from the can. HEAT the skillet and cook the bacon until they're crispy. ADD the onion and garlic and after about a minute also add the rice and corn.
  • SEASON the filling with pepper and salt. ROAST the pine nuts shortly in a dry skillet, immediately season with fine salt.
  • DRIZZLE the peppers with olive oil, pepper and salt and place them cut side down on the baking tray. ROAST them in the oven for about 5 minutes.
  • FILL the pre-roasted peppers with the rice filling and top it off with grated cheese. ROAST them in the oven for another 10 minutes, or until the cheese has beautifully melted.
  • FINISH the peppers with roasted pine nuts and enjoy!