Creamy filled pepper boats on a fruity sea of ​​tomatoes

Ingredients for 3 servings:

• 3 bell peppers
• 180 g tartar
• 90 g rice
• 1 tsp olive oil
• 4 stalk(s) spring onion(s), sliced ​​into rings
• 1 zucchini, grated
• 1 onion(s), chopped
• 6 mushrooms, preferably fresh, finely chopped
• 200 g cream cheese, 0.2%
• 2 can/n tomatoes, chunky
• 62 g cheese (grated cheese) 17% fat
• Parsley, fresh, chopped
• e.g. salt and pepper
• Paprika powder, sweet
• Vegetable broth, instant
• garlic powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

WW-suitable

Cook the rice with a little salt and vegetable stock (according to the package instructions). Spread the chopped tomatoes on the bottom of a baking dish and season with salt, pepper, garlic powder, and paprika. Cut the peppers lengthwise and place the halves in the baking dish. Heat 1 teaspoon of oil in a pan and sauté the onion with the tartar sauce. Add the mushrooms, zucchini, spring onions, and cooked rice. Season everything generously with salt, pepper, and garlic powder to taste. Then add the cream cheese to the pan and stir evenly until it has melted. Finally, add fresh parsley to the pan. Divide the mixture evenly among the pepper halves and sprinkle with grated cheese. Place in a preheated oven at 180 degrees Celsius and bake until the cheese has melted and turned brown.