Main
Stuffed Peppers
MainOrigin: Mediterranean
Bell peppers filled with rice, onion and tomato, baked until tender.
Prep
25 min
Cook
40 min
Total time
1 hr 5 min
Portions
4
Total weight
1364 g
Per portion
341 g
Ingredients
Method
Filling
- Heat the oven to 190°C (170°C fan). Halve peppers; remove seeds. Par-cook rice in salted water 8 minutes; drain.
- Soften chopped onion and garlic in oil 5 minutes; add tomato, oregano and salt; cook 5 minutes. Mix with rice.
Bake
- Stuff pepper halves; place in a dish with a little water in the base. Cover with foil.
- Bake 25 minutes covered, then 10–15 minutes uncovered until peppers are soft and filling is hot.
Serving
Serve hot as a main with salad.
Storage
Refrigerate up to 3 days; reheat covered at 170°C until hot.