Peppers with rice and egg filling

Ingredients for 4 servings:

• 4 bell peppers, red, beautiful
• 2 shallots
• 6 tbsp olive oil
• 3 cloves garlic
• 125 g rice (long grain rice)
• 250 ml chicken broth or vegetable broth
• 250 g feta cheese
• ½ bunch parsley, flat
• 2 eggs, hard-boiled
• 2 egg yolks
• 1 egg(s)
• 3 bay leaves
• 1 sprig(s) rosemary, fresh
• 250 ml tomato sauce or pureed tomatoes
• Olive oil for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

also works with tomatoes

Wash the peppers, halve them, and remove the seeds. Preheat the oven to approximately 180°C. Peel the shallots and one garlic clove, dice them, and sauté them in an ovenproof pot with 2 tablespoons of olive oil until translucent. Add the rice, pour in the broth, and cook covered in the oven for about 15 minutes. Then spread it out on a platter and let it cool. Coarsely grate the feta cheese, chop the parsley, and chop the hard-boiled eggs. Combine everything in a bowl with the rice, and mix in the egg yolks and egg. Season with salt and pepper. Brush a baking dish with 1 tablespoon of olive oil. Increase the oven temperature to 210°C. Season the insides of the halved peppers with salt and pepper and fill them with the rice mixture. Place them side by side in the dish. Press in the remaining garlic cloves and scatter them around the peppers along with the bay leaves and rosemary sprig (dried rosemary also works). Drizzle with the remaining olive oil and place in the oven. After about 10 minutes, pour over the tomato sauce and continue cooking for another 20-30 minutes. Serve with white bread or baguette. Instead of 4 large bell peppers, you can also use 8 large beefsteak tomatoes.