Stuffed Red Peppers

Appealingly served red peppers that contain a lot of vitamins.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 140 g Rice, white, long grain

  • 4 pieces Bell pepper, red, fresh

  • 2 spoons Oil, olive

  • 1 pod Garlic, fresh

  • 4 pieces Onion, raw

  • 1 piece Green, tuber

  • 10 pieces Tomato, red

  • 1 piece Juice, lemon

  • 3 cans Fish, tuna, yellowtail

  • 4 spoon Cheese, Gouda

  • 2 spoons Basil, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Open the cans of tuna and thoroughly drain the oil. Peel the garlic and onion and chop them finely. Wash and shake the stem greens, then chop them finely. Cut the lemon in half and squeeze out the juice. Wash the tomatoes and peppers well; cut the peppers in half lengthwise and remove the seeds, and remove the stems from the tomatoes. Save 4 tomatoes, and chop the rest into small pieces.

  2. Rinse the rice in a colander under running water until the water runs clear. Place a pot on the stove, add the rice, and cover it with three times the amount of salted water, then bring to a boil. Cook the rice over moderate heat for about 20 minutes or until the liquid evaporates. Place another pot on the stove with 1.5 liters of water and bring to a boil. Add the peppers to the boiling water and wait for the water to boil again. Let them boil for about 2 minutes, then immediately drain and cool them in cold water.

  3. Take the peppers out of the water and let them drain well. Heat half of the oil in a pan and sauté the onion and garlic while stirring constantly. When the onion becomes translucent, add the greens, chopped tomatoes, and lemon juice, and sauté for another 5 minutes. Add all the sautéed ingredients and the tuna to the cooked rice, season with basil, salt, and pepper to taste, and mix well.

  4. Preheat the oven to 180 degrees Celsius. Fill the pepper halves with the rice mixture, place them in a lightly greased baking dish, and sprinkle with grated cheese. Place a tomato on top of each pepper. Cover the baking dish with aluminum foil and bake in the middle of the oven for 45 minutes. Then serve the peppers on plates and enjoy with your guests.

Nutrition Information (Per 100g)

  • Calories: 66.63 kcal
  • Fat: 1.18 g
    • Saturated Fat: 0.39 g
  • Carbohydrates: 7.69 g
    • Sugars: 2.06 g
  • Protein: 4.49 g
  • Fiber: 0.92 g