Stuffed Bell Peppers with Rice
Stuffed Bell Peppers with Rice
4
90 min.
388 kcal
Authentic stuffed bell peppers filled with a delicious mixture of rice, tomatoes, and parsley. A simple and flavorful recipe for your kitchen!
Ingredients:
0
Salt
0.5 pieces
Onion
1 tbsp
Olive oil
0
Pepper
0.5 pieces
Tomato
0.25 pages.recipe.units.bundles
Parsley
200 ml
Water
1.5 tbsp
Tomato paste
55 g
Rice
2 pieces
Bell peppers
40 g
Yogurt
0.5 tsp
Paprika powder
0.25 pieces
Garlic clove
Steps:
1. Wash the tomatoes, quarter them, remove the stem, and chop them in a food processor.
2. Peel and finely chop the onions and garlic in the food processor.
3. Wash the parsley, dry it, and finely chop it.
4. Thoroughly wash the rice in a sieve until the water runs clear.
5. Mix the chopped tomatoes, onions, garlic, parsley with the raw rice and oil, add half of the tomato paste, salt, pepper, and paprika.
6. Preheat the oven to 210 °C (top/bottom heat).
7. Wash the bell peppers, cut off the stems, and hollow them out with a long, pointed knife.
8. Stuff the peppers with the rice mixture and place them side by side in a suitable baking dish.
9. For the sauce, mix the water with the remaining tomato paste, olive oil, and a little salt and pour it over the stuffed peppers.
10. Cover the dish with baking paper and bake the peppers in the preheated oven for about 45 minutes.
11. Remove the baking paper shortly before the end of cooking to slightly roast the skin of the peppers.
12. Serve the stuffed peppers on plates and top with a dollop of yogurt.
Enjoy!