Vegetarian creamed pepper strips with rice

Ingredients for 1 servings:

• 3 pointed peppers
• 1 handful of cocktail tomatoes
• 1 serving of rice
• salt water
• 1 ½ tbsp cream cheese (e.g. Philadelphia Dried Tomato)
• some salt and pepper
• 1 dash of olive oil
• 3 tbsp water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

quick and easy to make but so delicious

First, put the rice in salted water and cook for 20 minutes. In the meantime, wash the peppers, remove the seeds and membranes, and dice them. Sauté them in a pan with a little oil. Then wash and chop the tomatoes and add them to the pan with the peppers. Then alternately add 1/2 tablespoon of Philadelphia, sun-dried tomatoes, and 1 tablespoon of water to the pan. Repeat this process three times, so that a total of 1.5 tablespoons of Philadelphia and 3 tablespoons of water are mixed with the vegetables. If the consistency is still too tough, add more water if desired. Season the pepper strips and serve hot with the finished, drained rice.