Kohlrabi isn’t just a great raw snack. Stuffed with rice and vegetables, it’s the perfect recipe for a summer lunch.
Ingredients
- Red bell pepper – 1 piece
- Spring onion – 1 piece
- Gouda cheese – 150 g
- Kohlrabi – 4 pieces
- Butter – 2 tablespoons
- Sweet paprika – 1 teaspoon
- Black pepper – 1 pinch
- Parsley – 20 g
- Long-grain rice – 100 g
- Salt – 1 pinch
- Butter – 1 tablespoon
Preparation
Peel and hollow out the kohlrabi, leaving walls about 1 cm thick. Set aside the flesh. Boil them in boiling salted water for 10 minutes. Cook the rice in boiling salted water according to the package instructions.
Finely chop the kohlrabi flesh. Clean the bell pepper and spring onions, remove the seeds from the bell pepper, and finely chop both vegetables. Sauté together with the chopped kohlrabi in hot butter for 5 minutes, season with salt, black pepper, and paprika. Pluck and chop the parsley leaves. Add them with the rice to the vegetables and mix, seasoning to taste. Grate the Gouda cheese – add half to the vegetables and mix.
Drain the boiled kohlrabi, fill them with the mixture. Transfer the remaining filling to a greased ovenproof dish, place the kohlrabi in it, and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C for about 20 minutes.
