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Autumn Stuffed Peppers

Oven-baked peppers stuffed with a spicy filling of konjac rice, pine nuts, and chanterelles
2
servings
45
Minutes

Normal

Ingredients

  • 140g Shileo Lower-Carb Rice
  • 2 red bell peppers
  • 150g mushrooms
  • 60g chanterelles
  • 1 red onion
  • 13g pine nuts
  • 40g goat cream cheese
  • 100g vintage Cheddar
  • 50ml water
  • 30g olive oil
  • 1 clove of garlic
  • 1 tsp curry powder
  • 1 pinch of nutmeg
  • Pepper, salt

Instructions

1.
Cut the bell peppers in half and remove the seeds.
2.
Clean the chanterelles and cut into bite-sized pieces.
3.
Dice the onion and garlic.
4.
Slice the mushrooms.
5.
Toast the pine nuts in a pan and set aside.
6.
Cook the konjac rice in slightly salted water until the desired degree of doneness.
7.
Sauté half of the prepared onions in oil until translucent.
8.
Add the chanterelles and season with salt, pepper, and curry powder.
9.
Add half of the goat cheese and mix well.
10.
Then drain the konjac rice and add it to the pan.
11.
Now add garlic and pine nuts and mix well.
12.
Finally, add half of the cheese and stir well.
13.
Stuff the bell peppers with the rice mixture and sprinkle with cheese.
14.
Line a baking dish with parchment paper and place the stuffed peppers in it. Bake in the oven for 20 minutes until golden brown.
15.
Prepare the cream mushrooms. For this, sauté the remaining onions in oil until translucent.
16.
Add the mushrooms and season with salt, pepper, curry, and nutmeg.
17.
Deglaze with water and let simmer for about 3 minutes.
18.
Now add goat cheese and the remaining Cheddar and stir everything into a creamy mass.
19.
Serve the peppers with the remaining rice and cream mushrooms.

Average values per portion

Energy (kJ)
2199
Energy (kcal)
526
Fat
40.5g
Carbs
13.5g
Fiber
22g
Protein
19.5g
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Shileo Lower-Carb Spaghetti, 240g
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