Description

Ingredients

• 🫑 6 medium green or red peppers
• 🌾 200 g rice (1 cup)
• 🧅 1 onion, finely chopped
• 🧄 2 garlic cloves, minced
• 🍅 1 tomato, grated or finely diced
• 🌿 1 tbsp fresh parsley, chopped
• 🪻 1 tsp dried mint or oregano
• 🧂 Salt and black pepper to taste
• 🫒 45 ml olive oil (3 tbsp)
• 💧 250 ml water or vegetable broth (1 cup)

Preparation

• 1️⃣ Prepare peppers: Cut off tops and remove seeds. Set aside.
• 2️⃣ Sauté base: In a pan, sauté onion in 1 tbsp olive oil for 3–4 minutes. Add garlic and tomato, cook 2 min.
• 3️⃣ Add rice: Stir in rice, herbs, salt, and pepper. Pour 100 ml (⅓ cup + 1 tbsp) water and cook until absorbed.
• 4️⃣ Stuff peppers: Fill each pepper ¾ full with the mixture (rice will expand).
• 5️⃣ Arrange & bake: Place in baking dish, pour in remaining broth or water. Drizzle with olive oil.
• 6️⃣ Bake: Cover with foil and bake at 190°C (375°F) for 40–45 min. Remove foil and bake 10 min more.

Total Time

🛠️ Prep: 20 min
🔥 Cook: 50 min
🕒 Total: 1 h 10 min

Nutritional Value

Advice

Status

Share & Print