John Myers
Stuffed Peppers Italy
The perfect stuffed peppers italy recipe with a picture and simple step-by-step instructions.
- 100 g Rice
- 1 small Yellow pepper
- 2 small Red pepper
- 1 small Peeled garlic clove
- 1 tsp Rapeseed oil
- 500 g Tomatoes happened
- 2 tbsp Italian herbs
- Crumbled feta
- 200 ml Vegetable broth, instant
- Salt and pepper
- Cook the rice in salted water according to the instructions on the packet. Cut the peppers (1 red & 1 yellow including the stem in half. Remove the pips and the separating skin. Wash the peppers. 2 Halve the red peppers, remove the seeds and cut into small cubes. Peel the garlic and cut into small pieces.
- Heat the oven to 200 degrees (convection 180 degrees). Heat the oil in a pan, fry the garlic and diced paprika in it. Add half of the tomatoes and simmer over a low heat for 2 minutes.
- Drain the rice and let it drain. Stir the rice into the tomato mix, season with salt, pepper and herbs. Crumble the feta cheese and fill the paprika with the rice.
- Put the remaining tomatoes (250 gr.) And vegetable stock in a baking dish and put the pepper halves in. Bake the filled peppers in the oven for about 30 minutes. Serve with the sauce.
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