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
Prep peppers and rice
- Heat the oven to 190°C (170°C fan).
- Halve the peppers; remove the seeds.
- Par-cook the rice in salted water 8 minutes; drain.
Make the filling
- Soften the chopped onion and garlic in oil 5 minutes.
- Add the tomato, oregano and salt; cook 5 minutes.
- Mix with the rice.
Stuff
- Stuff the pepper halves; place in a dish with a little water in the base.
- Cover with foil.
Bake
- Bake 25 minutes covered, then 10–15 minutes uncovered until the peppers are soft and the filling is hot.
Serving
Serve hot as a main with salad.
Storage
Refrigerate up to 3 days; reheat covered at 170°C until hot.