Stuffed Peppers on Jerusalem Artichoke Tomato Ragout

For the stuffed peppers on Jerusalem artichoke tomato ragout, cook the long-grain rice. Head” the peppers and remove the seeds. Finely chop the onion, sauté in a little oil and add to the minced meat together with the cooked long grain rice. Mix well with parsley, salt, pepper and chives.

Fill the peppers with the long grain rice mince mixture and cover with the bell pepper top. Place in a greased baking dish and bake in a preheated oven at about 175 °C for 45 minutes.

In the meantime, cut Jerusalem artichokes into narrow slices. Peel and seed tomatoes as desired and cut into rough cubes, finely dice garlic.

Heat some oil in a saucepan and sauté the garlic briefly. Add the Jerusalem artichoke slices and sauté. After a few minutes, add the diced tomatoes and the vegetable soup and reduce to a creamy ragout. Season to taste with salt and freshly ground pepper and refine with fresh, coarsely chopped basil.

Arrange the Jerusalem artichoke and tomato ragout on a plate and place the hot, oven-fresh stuffed peppers on top. Garnish the stuffed peppers on Jerusalem artichoke tomato ragout with fresh basil leaves and serve.

Preparation Tip:

The stuffed peppers on Jerusalem artichoke tomato ragout can be filled with quinoa, couscous, etc. instead of rice.

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