Red Bell Peppers Stuffed with Rice

Ingredients

• 4 red bell pepper halves
• 1 shallot (finely chopped)
• 1 green bell pepper
• 3 tbsp oil
• 200 g cooked rice
• 1 can corn kernels
• 100 g sheep cheese
• 2 tbsp chopped parsley
• Salt
• black pepper (freshly ground)
• paprika powder

Instructions

1. 1.

   Trim the tops of the red bell peppers, wash them and hollow them out.

2. 2.

   Wash the green pepper, halve it, remove seeds and dice finely. Sauté with shallot in 1 tbsp hot oil. In a bowl combine with rice, corn, cheese and parsley. Season with salt, pepper and paprika powder. Stuff the peppers with this mixture and place them in a baking dish. Sprinkle diced green pepper on top and replace the caps. Drizzle remaining oil over the tops and bake in a preheated oven at 180°C (350°F) for about 25 minutes.

3. 3.

   Red bell peppers stuffed with rice can also be served cold without baking in the oven.