Stuffed Bell Peppers with Rice and Beans
The stuffed bell peppers with rice and beans from Spoonsparrow taste not only good for vegetarians.
Ingredients
- 200 g parboiled rice
- Salt
- 2 tbsp olive oil
- 1 onion
- 1 Garlic clove
- 400 g kidney beans (canned; drained weight)
- 10 g parsley (0.5 bunch)
- 20 g dried tomatoes (4 dried tomatoes)
- 2 Tomatoes
- 1 sprig thyme
- Pepper
- 600 g small red bell peppers (4 small red bell peppers)
Instructions
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1.
Cook the rice in 2.5 times the amount of boiling salted water according to package instructions for 16–18 minutes. Then drain, let it settle and cool.
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2.
Meanwhile grease a baking dish with 1 tbsp oil. Peel and finely chop onion and garlic. Rinse beans and drain. Wash parsley, dry and chop. Cut dried tomatoes into small pieces. Clean, wash and dice fresh tomatoes. Wash thyme, dry and pluck leaves.
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3.
Heat the remaining oil in a pan. Sauté onion and garlic for 2 minutes over medium heat. Add rice, parsley, beans, dried and fresh tomatoes and sauté for another 2 minutes. Season with salt, pepper and thyme.
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4.
Wash bell peppers, cut them lengthwise in half and remove seeds and white walls. Fill the halves with the rice mixture, place them in the dish, pour a little water over, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 35 minutes.
