Stuffed peppers in a tray

Stuffed Peppers Recipe

Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 60-70 minutes
Servings: 4-6

Stuffed peppers baked in the oven are a classic dish, perfect for hot summer days when vegetables are fresh and flavorful. This simple and delicious recipe will turn your meal into a memorable culinary experience, and the filling of rice and vegetables makes them extremely filling.

Ingredients:
- 4-6 bell peppers (preferably of different colors for an attractive appearance)
- 200 g rice (preferably short-grain or long-grain rice)
- 1 medium onion, finely chopped
- 2 carrots, grated
- 2-3 cloves of garlic, finely chopped
- 400 g canned tomatoes (or fresh, diced)
- 100 g feta or telemea cheese, crumbled (optional, for added flavor)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (parsley or dill), chopped, for garnish

Instructions:

1. Preparing the peppers: Start by washing the peppers well under cold running water. Cut off the top of each pepper (the cap) and remove the seeds and inner membranes. You can use a small knife to do this easily. Place them in a baking dish.

2. Preparing the filling: In a large skillet, add the olive oil and sauté the chopped onion over medium heat until it becomes translucent. Add the grated carrots and chopped garlic, continuing to sauté for about 5 minutes.

3. Adding the rice: Add the rice to the skillet and mix well, then add the diced tomatoes. Season with salt and pepper to taste. Cover the skillet and let the mixture simmer on low heat for 10-15 minutes, until the rice absorbs the liquid and starts to soften. If using cheese, you can add 50 g of it to the filling now.

4. Filling the peppers: Use a spoon to fill each pepper with the rice mixture, pressing gently to ensure the filling is well packed. Place the caps back on top of the peppers.

5. Baking: Preheat the oven to 180°C. Add a little water to the baking dish to prevent the peppers from sticking, and cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and let bake for another 10-15 minutes or until the peppers are nicely browned and tender.

6. Serving: Once baked, let the peppers cool slightly. Garnish with chopped fresh herbs for an extra touch of freshness. You can serve the stuffed peppers alongside a summer salad or with a portion of Greek yogurt for a delicious contrast.

Practical tips:
- You can vary the recipe by adding ground beef or chicken to the filling for a heartier version.
- Instead of rice, you can use quinoa or bulgur for a healthy alternative.
- If you prefer a spicier taste, add chopped hot peppers or spices like smoked paprika.

Stuffed peppers baked in the oven are not only a nourishing meal but also an opportunity to experiment with various ingredients and create a personalized recipe. Cook with love and enjoy every bite!

- dice the chicken breast into cubes and let it marinate for 30 minutes in spices; - finely chop the onion and sauté it a bit in olive oil together with the grated carrot; - add the diced chicken breast and mix well. Let it cook covered. Deglaze with red wine. Set the mixture aside; - wash the rice and put it in another pot with broth to boil for 10 minutes; - add parsley and parsnip just for flavor; - remove the parsley and parsnip from the rice, add finely chopped mushrooms. Mix everything well; - add thyme and finally the canned tomatoes; - let everything simmer for another 10 minutes. So, in total, the entire mixture cooks for 20 minutes. To taste, if desired, add more salt and pepper; - let the mixture rest covered for 10 minutes, allowing the rice to fluff nicely; - mix the two mixtures: the meat one and the rice one; - prepare the peppers in a greased baking dish or a dish lined with baking paper. Cut the peppers in half and fill them; - cover the dish with aluminum foil; - bake in a preheated oven for 25 minutes; - I also made a sauce from homemade tomato paste in which I added salt, sugar, 2 teaspoons of flour, and chopped parsley on top. The stuffed peppers recipe was proposed by VERONICA on the recipe forum for warm stuffed peppers.

 Ingredients: -olive oil-4 chicken breast fillets cut into pieces-200 g long-grain rice-1 parsley root-1 parsnip-2 grated carrots-chopped fresh parsley-1 teaspoon dried thyme-1 liter of chicken broth-250 g canned chopped tomatoes-1 can of canned mushrooms-6 bell peppers, red and yellow-1 onion-salt, pepper-1 cup of red wine

 Tags:  stuffed peppers vegetable dishes food with peppers recipes with bell peppers