Description
Easy vegetarianske dish. Juicy and bright. Perfect for those occasions when you want to bring something new to a familiar and favorite dish.
Ingredients
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Pepper
2 piece
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Figure
4 Tbsp
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Cherry tomatoes
12 piece
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Zucchini
50 g
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Dutch cheese
50 slice
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Salt
-
Pepper white
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Olive oil
3 Tbsp
Cooking
Peppers is better to use fleshy red. In my opinion, they are juicier and sweeter. They need to be washed, cut in half, keeping the stalk. To remove the seeds. Fold into a greased form, to prisolit and pepper. Bake 15-20 minutes at 180 degrees.
For this dish I decided to use basmati mix from Mistral. It perfectly combines aromatic basmati and wild rice unusual.
The mix is boiled in sufficient quantity of water for 10 minutes. The excess water is drained.
Cherry tomatoes (I used plum) first poured with boiling water, then cold water and remove the skins.
To the cooled rice add the diced zucchini and cheese. Sprinkle with salt and pepper to taste.
Take out peppers and put them in the rice mixture and cherry tomatoes. Lightly sprinkle with olive oil and bake for 15-20 minutes. During this time the peppers get steamed and not remain juicy.
Thanks to the sweet fleshy peppers and cherry tomatoes, in my opinion, there is no sauce to this dish is not needed.
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