FRIJE

Instructions

• 1.   First, start by preparing 1 liter of broth with the 2 bouillon cubes (for 4 people).
• 2.   Carefully wash the rice, sauté it for a few minutes in melted butter.
  Wait until the grains become translucent before adding the broth, covering generously.
  Cook at a high boil without covering.
  The grains should be well separated and almost dry. Let cool.
• 3.   Cut the ham into small pieces during this time.
• 4.   Sauté the chopped onion in a little butter.
  Combine in the pan, with the sautéed onion, the rice, the ham, and the chopped herbs.
  Mix everything with a little tomato paste.
  Season with salt and pepper to taste.
• 5.   Meanwhile, prepare the peppers: cut a "cap" wide enough around the stem or cut the peppers into thin slices, remove the seeds and white filaments inside, rinse well and let drain.
• 6.   Blanch the pepper caps and bodies for four to five minutes in boiling water to soften them.
• 7.   Fill the peppers with the stuffing up to the edge.
  Pour a few drops of oil on each one. Replace the caps.
  Pour two to three centimeters of broth into the bottom of the dish.
  Cover with aluminum foil without compressing the peppers. Cook for twenty minutes in a preheated oven at 200 °C (392 °F), then forty minutes at 170 °C (338 °F).
• 8.   Cook for twenty minutes in a preheated oven at 200 °C (392 °F), then forty minutes at 170 °C (338 °F).
  
  Or cook everything in a pan.

Nutritional information *