Description

Ingredients

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

Preparation

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

Total Time

Nutritional Value

Advice

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