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