Vegetarian stuffed peppers

Ingredients for 2 servings:

• 250 g rice
• 2 bell peppers
• 10 cherry tomatoes
• 2 spring onions
• 1 garlic clove(s)
• 100 g grated cheese, e.g. Gouda
• 80 g herb cream cheese
• 1 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

quick and easy

Preheat the oven to 200°C fan/convection oven. Prepare the rice according to the package instructions. In the meantime, prepare the vegetables. Halve the peppers, remove the stems and cores, and set the peppers aside. Quarter the cherry tomatoes and slice the spring onions into rings. Finely chop the garlic or press it with a garlic press. When the rice is ready, add the chopped vegetables. Mix in the cream cheese, tomato paste, and half of the cheese. Season the mixture with salt and pepper. Fill the pepper halves with the rice mixture and sprinkle with the remaining cheese. Place the stuffed peppers in a greased baking dish in the oven at 200°C for about 25 minutes.