Ingredients

• total time: 1 hour 5 minutes

Ingredients

5 long bell peppers

1 small onion

3 garlic cloves

1 large carrot

1/2 apple

150g corn

1 tbsp tomato paste

70g rice

1 tsp thyme

1 tbsp olive oil

1 tsp salt

Black pepper

Sauce:

200ml tomato purée

200ml stock

3 tbsp sour cream

Directions

Preheat the oven to 180°C (350°F).

Finely chop onion and garlic and add to a medium-large bowl.

Grate carrot and apple add it to the bowl.

Add the remaining ingredients and mix well.

Prepare a large baking tray and place your peppers. Make a slit down the middle and add the filling to each pepper. Don't overfill it as the rice will expand while cooking.

Prepare the sauce: mix all the ingredients together, add a sprinkle of salt and pepper and pour over the peppers.

Cover the tray with aluminium foil and bake for 40 minutes.

Remove the foil and bake for another 25 minutes, or until the peppers are tender and the filling is cooked through.