Stuffed Bell Peppers with Rice

Ingredients

• 4 red bell peppers
• 1 green bell pepper
• 1 chili pepper (chopped)
• 2 tbsp black olives (chopped)
• 2 tbsp raisins
• 200 g rice
• 0.75 l vegetable broth
• 2 tbsp thyme (chopped)
• 1 garlic clove (chopped)
• 2 Tomatoes
• 50 g grated Parmesan
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the rice thoroughly in a sieve.

2. 2.

   Bring the broth to a boil and add the rice. Cover and simmer for about 20 minutes until very firm.

3. 3.

   Wash the peppers, cut off the tops of the red ones, hollow them out, and place them in an oiled baking dish (1 tbsp olive oil). Halve the green pepper, remove seeds, and dice finely.

4. 4.

   Wash the tomatoes, halve, seed, and dice finely. Mix with chili, diced green pepper, olives, raisins, thyme, garlic, remaining oil, and Parmesan; stir into the rice and fill the bell peppers. Place the tops back on and bake in a preheated oven at 180°C (fan) for about 20-30 minutes.