Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Europe, Mediterranean
Ingredients: 100 g natural rice; Salt; 3 tbsp grape seed oil; 4 red bell peppers; 1 Carrot; 100 g cherry tomatoes; 100 g sheep cheese; 10 g basil (0.5 bunch); Pepper; 100 g Whole wheat breadcrumbs

Prep: 15min

| Servings: 4 | Cook: 30min

Try our delicious Stuffed Bell Peppers recipe! This and other great recipes can be found on the Spoonsparrow website!

Ingredients

100 g natural rice
Salt
3 tbsp grape seed oil
4 red bell peppers
1 Carrot
100 g cherry tomatoes
100 g sheep cheese
10 g basil (0.5 bunch)
Pepper
100 g Whole wheat breadcrumbs

Instructions

1.
Cook the rice according to package instructions in boiling salted water until al dente.
2.
Meanwhile, grease a baking dish with 1 tbsp oil. Wash and halve the bell peppers lengthwise, then remove seeds and membranes.
3.
Peel, clean, and grate the carrot. Wash and halve the tomatoes. Crumble the sheep cheese. Wash, dry, and chop the basil. Mix everything into the rice and season with salt and pepper.
4.
Fill the pepper halves with the rice mixture and place them in the baking dish. Sprinkle breadcrumbs on top and drizzle with remaining oil. Bake stuffed bell peppers in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes until golden brown.