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🍽️ Bell peppers stuffed with rice and beans

371 kcal · 30 min · 4 servings

Ingredients

• 200 g Parboiled rice
• salt
• 2 tbsp olive oil
• 1 onion
• 1 clove garlic
• 400 g kidney beans (can; drained weight)
• 10 g parsley (0.5 bunch)
• 20 g sun-dried tomatoes (4 sun-dried tomatoes)
• 2 tomatoes
• 1 sprig thyme
• pepper
• 600 g small red bell peppers (4 small red bell peppers)

Instructions

1. 1. Bring water to a boil in a pot and season it generously with salt.
2. 2. Add the rice to the boiling water.
3. 3. Cook the rice for 16 to 18 minutes, as indicated on the package.
4. 4. Remove the pot from the heat.
5. 5. Drain the water from the rice.
6. 6. Let the rice drain well.
7. 7. Let the rice cool down completely.
8. 8. Grease a baking dish with one tablespoon of oil.
9. 9. Peel the onion.
10. 10. Peel the garlic.
11. 11. Finely chop the onion.
12. 12. Finely chop the garlic.
13. 13. Rinse the beans under running water.
14. 14. Let the beans drain.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Chop the parsley finely.
18. 18. Cut the dried tomatoes into small pieces.
19. 19. Wash the fresh tomatoes.
20. 20. Dice the fresh tomatoes finely.
21. 21. Wash the thyme.
22. 22. Shake the thyme dry.
23. 23. Pick the thyme leaves off the stems.
24. 24. Heat the remaining oil in a pan.
25. 25. Sauté the onion and garlic for two minutes over medium heat.
26. 26. Stir the cooled rice into the pan.
27. 27. Add the parsley to the pan.
28. 28. Add the beans to the pan.
29. 29. Add the dried tomatoes to the pan.
30. 30. Add the fresh tomatoes to the pan.
31. 31. Sauté the mixture for another two minutes.
32. 32. Season the filling with salt.
33. 33. Season the filling with pepper.
34. 34. Add the thyme to the filling.
35. 35. Wash the bell peppers.
36. 36. Cut the bell peppers in half lengthwise.
37. 37. Remove the seeds from the bell peppers.
38. 38. Remove the white inner walls from the bell peppers.
39. 39. Fill the bell peppers with the rice mixture.
40. 40. Place the stuffed bell peppers in the prepared dish.
41. 41. Pour some water into the dish.
42. 42. Preheat the oven to 200 degrees Celsius conventional heat (fan 180 degrees; gas: level 3).
43. 43. Bake the stuffed bell peppers for 35 minutes in the preheated oven.

Nutrition per serving

• kcal: 371
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 62 g