Stuffed Bell Peppers with Rice and Olive Salsa

Ingredients

• 150 g long grain rice
• 600 ml Meat broth
• 4 red bell pepper halves
• 2 anchovy fillets
• 2 Garlic cloves
• 50 g grated Parmesan
• 2 tbsp olive oil
• Salt
• pepper (ground)
• Olive oil (for the dish)
• 2 tbsp diced tomatoes
• 1 tbsp diced red onion
• 1 tbsp chopped black olives
• 1 tbsp chopped basil
• 1 tbsp White Wine Vinegar
• 1 tbsp Olive Oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Bring rice with 200 ml broth to a boil and gradually add remaining broth, stirring constantly and reducing the liquid almost completely until it is nearly cooked. Cooking time is about 20 minutes. Let the rice cool slightly.

2. 2.

   Preheat oven to 180°C fan. Grease a baking dish with olive oil.

3. 3.

   Wash bell pepper halves, cut off tops, remove seeds and place the bottoms in the baking dish.

4. 4.

   Rinse anchovies cold and finely chop. Peel garlic cloves and finely chop them as well.

5. 5.

   Mix the slightly cooled rice with garlic, anchovies, cheese and olive oil and fill the bell peppers. Cover the peppers with their tops and bake for about 20 minutes.

6. 6.

   For the salsa combine diced tomatoes with onions, olives, basil, vinegar, oil, salt and pepper, seasoning it to taste. Spoon the tomato-olive salsa over the finished stuffed peppers just before serving.