Description

Ingredients

• For the filling
• 🌶️ 6 bell peppers (medium, tops removed, seeds cleaned) Original: 🌶️ 6 bell peppers (medium, tops removed, seeds cleaned)
• 🍚 200g rice (short or medium grain) Original: 🍚 200g rice (short or medium grain)
• 🧅 1 onion, finely chopped Original: 🧅 1 onion, finely chopped
• 🥕 1 carrot, grated Original: 🥕 1 carrot, grated
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🫑 ½ red bell pepper, finely diced Original: 🫑 ½ red bell pepper, finely diced
• 🌿 1 tsp dried herbs (thyme, oregano or parsley) Original: 🌿 1 tsp dried herbs (thyme, oregano or parsley)
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🛢️ 3 tbsp oil Original: 🛢️ 3 tbsp oil
• For the sauce
• 🍅 400ml tomato sauce or passata Original: 🍅 400ml tomato sauce or passata
• 💧 200ml water Original: 💧 200ml water
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 🌿 1 bay leaf (optional) Original: 🌿 1 bay leaf (optional)
• 🛢️ 1 tbsp oil Original: 🛢️ 1 tbsp oil

Preparation

• 🧅 Sauté onion in oil until soft. Add garlic, carrot, and diced pepper. Cook a few minutes.
• 🍚 Stir in uncooked rice, herbs, salt, and pepper. Cook for 2–3 minutes, then remove from heat.
• 🌶 Fill each pepper with the rice mixture (not all the way to the top — rice expands).
• 🍅 In a separate bowl, combine tomato sauce, water, salt, bay leaf, and oil.
• 🫕 Place stuffed peppers in a pot upright. Pour sauce around them.
• 🔥 Simmer covered on low for 45–60 minutes, or until rice and peppers are tender.
• ❄ Let rest 10 minutes before serving.

Total Time

Nutritional Value

Advice

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