Mushrooms and rice stuffed peppers

• 6 medium-sized peppers

Stuffing

• 200 ml rice
• 600 ml vegetable (chicken) stock
• 300 g fresh mushrooms
• 200 g leek (onion)
• 100+100 ml single cream, or light sour cream 15%
• 50 g parma ham (optional)
• chopped herbs, salt, freshly ground pepper

• Cook rice in the stock for 20-25 min
• Slice onion, ham and mushrooms
• Heat 1 tbsp of vegetable oil on a pan and fry the ham for 2 min
• Add onion and fry until golden
• Add mushrooms and cook for 5 min more, season to taste
• In a bowl combine together rice, cream, chopped herbs and mushroom mixture
• Top the peppers or cut them in halves lengthways , discard the seeds
• Stuff the peppers with the rice and mushrooms mixture
• Into a baking dish add 100 ml cream and 1 tbsp oil, arrange peppers and bake for 20-25 min at 200C
• Serve with sour-cream or creme-fraiche