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Stuffed bell peppers with rice


For 3 persons

  • 2 yellow, 2 green and 2 red bell peppers
  • 2 tomatoes
  • 2 onions
  • 4 tsp of tomato purée
  • 250g rice
  • A litre of vegetable stock
  • 75g small chopped soup greens
  • Oil, salt, sugar, paprika powder
  1. Cut the upper end of peppers, seed them, remove the white (inside) from them, dice the cutted bell peppers end.
  2. Finely dice the onions, fry in oil.
  3. Add small chopped tomatoes, season with sugar, paprika powder, salt and tomato purée.
  4. Add rice and 750 ml vegetable stock, simmer it for about 15 minutes until the rice is ready.
  5. Lift the diced bell peppers under the rice.
  6. Put the bell peppers into an ovenproof dish and fill with the mixture.
  7. Pour some water over the chopped soup greens and cover the bell peppers.
  8. Put the ovenproof dish in the preheated oven at 220°C for about 20 minutes.

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