Stuffed Bell Peppers with Rice
Paprika mit Reis gefüllt is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g long grain rice
- 450 ml vegetable broth
- 100 g cherry tomatoes
- 3 tbsp pine nuts
- 4 red bell peppers
- 2 tbsp mixed chopped herbs (e.g., basil, thyme, parsley)
- 1 tbsp black pitted olives (chopped)
- 1 tsp chopped capers
- 120 g freshly grated Parmesan
- Salt
- Pepper (freshly ground)
- olive oil
Instructions
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1.
Bring the vegetable broth to a boil in a pot, add the rice and cook for about 15 minutes.
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2.
Wash the tomatoes, quarter them and remove seeds. Toast the pine nuts in a hot pan without fat until golden yellow, then set aside.
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3.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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4.
Wash the bell peppers, halve them and remove seeds and white membranes.
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5.
Mix the rice with herbs, pine nuts, chopped olives, capers, tomatoes and half of the cheese, season with salt and pepper, and fill the pepper halves. Place on an oiled baking sheet, sprinkle with remaining cheese, and bake in the preheated oven for about 25 minutes. Remove and serve immediately.
