MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Vegetarian peppers stuffed with tomato rice (traditional method & Thermomix)
Description
I like to offer my family several vegetarian meals a week. It's not always easy with meat lovers, but there are certain dishes that get everyone on board! These peppers stuffed with rice and tomatoes are one of them: tasty, nutritious and colourful, they appeal to young and old alike. The mushroom and herb sauce that accompanies them adds an irresistible creamy touch. They're an excellent summertime dinner idea, but can be enjoyed all year round.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional version
1. Peel and dice the onions. Fry half the onion in 1 tbsp butter.
2. Add the rice and mix well, then pour in 25 cl water and 2 vegetable stock cubes. Bring to the boil, reduce the heat and cook for 20 mins.
3. After 10 minutes, stir in the chopped tomatoes and grated Parmesan.
4. Cut the tops off the peppers and scoop out the insides. Stuff them with the rice-tomato mixture and replace the lid.
5. Place 12.5 cl of water and ¼ of a stock cube in an ovenproof dish, add the stuffed peppers and bake for 35-40 min at 175 °C.
6. Meanwhile, wash and slice the mushrooms. Fry them with the remaining onion in 1 tbsp butter.
7. Add the cream and cornflour, season with salt and pepper, then stir in the chopped herbs.
8. Serve the stuffed peppers topped with the mushroom sauce.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place the Parmesan in the Thermomix bowl and grate for 10 seconds on speed 10. Set aside.
2. Place the butter and half the onion in the bowl, chop for 3 sec / speed 5, then heat for 3 min / 120 °C / speed 1.
3. Add the rice and cook for 3 mins / 120°C / reverse / speed 1.
4. Add the water, stock cubes and tomatoes. Cook for 20 mins / 100°C / reverse / speed 1. Stir in the reserved grated Parmesan.
5. Prepare the peppers: cut off the caps, remove the seeds and stuff with the rice-tomato mixture.
6. Place the peppers in a dish with 125 ml water and ¼ stock cube. Bake for 35-40 mins at 175°C.
7. For the sauce: place the herbs in the bowl and chop for 7 seconds on speed 7. Set aside.
8. Place the onion and mushrooms in the bowl, chop for 5 sec / speed 5, then heat with 1 tbsp butter for 10 min / 120 °C / reverse / speed 1.
9. Add the cream and cornflour, season and cook for 2 mins / 90°C / reverse / speed 1.
10. Add the chopped herbs and blend for 20 sec / reverse / speed 1. Serve the sauce with the peppers.
