Stuffed Bell Peppers with Pineapple Rice
Paprika mit Ananasreis gefüllt is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 onions
- 2 Garlic cloves
- 4 tbsp rapeseed oil
- 200 g long-grain rice
- 1 tbsp Tomato Paste
- 400 ml Vegetable broth
- 100 g peas (fresh or frozen)
- 800 ml chopped tomatoes (2 cans)
- Salt
- 0.5 tsp Sugar
- 0.5 tsp Chili flakes
- 4 green bell peppers
- 200 g Feta Cheese
- 200 g pineapple chunks
- 50 g roasted peanuts
- 3 tbsp chopped coriander
Instructions
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1.
Peel and finely dice the onions and garlic. Heat 3 tbsp rapeseed oil in a pot, sauté half the onions and half the garlic until translucent. Add the rice and stir briefly. Stir in tomato paste, broth, and peas. Bring to a boil, then cover and simmer over low heat for about 20 minutes.
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2.
Meanwhile, sauté the remaining onions and garlic in the leftover rapeseed oil. Add canned tomatoes, season with salt, sugar, and chili flakes, and reduce into a sauce for about 10 minutes. Spread the sauce in a baking dish.
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3.
Preheat the oven to 180°C fan.
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4.
Halve the bell peppers lengthwise, trim and wash them, leaving the stems attached. Crumble the feta cheese, dice the pineapple. Mix rice with pineapple, peanuts, 100 g feta, and coriander; season with salt and chili. Fill the peppers and place them on top of the tomato sauce in the baking dish. Sprinkle remaining feta over the tops. Bake the stuffed peppers for about 35 minutes.
