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🍽️ Peppers stuffed with pine nut rice

313 kcal · 30 min · 4 servings

Ingredients

• 4 green bell peppers
• 200 g long-grain rice
• salt
• 3 tbsp black, pitted olives
• 50 g peeled pine nuts
• 0.5 bunch parsley
• 4 cherry tomatoes
• 0.5 tsp chili flakes
• 600 ml vegetable broth

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut off the tops of the bell peppers.
3. 3. Remove the seeds and white inner walls from the peppers.
4. 4. Put the rice into 400 milliliters of boiling salted water.
5. 5. Cook the rice for 20 to 25 minutes.
6. 6. Drain the olives.
7. 7. Chop the olives finely.
8. 8. Toast the pine nuts in a pan without fat until golden yellow.
9. 9. Take the pine nuts out of the pan and set them aside.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves off the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Wash the tomatoes.
15. 15. Mix the cooked rice with the olives.
16. 16. Add the pine nuts to the rice mixture.
17. 17. Add the chopped parsley to the rice mixture.
18. 18. Add the chili flakes to the rice mixture.
19. 19. Season the filling to taste.
20. 20. Stuff the bell peppers with the rice mixture.
21. 21. Close each stuffed pepper with a cherry tomato.
22. 22. Place the stuffed peppers into a pot.
23. 23. Pour the broth over the peppers.
24. 24. Place the lid on the pot.
25. 25. Cook the peppers on medium heat for 25 to 30 minutes.
26. 26. Take the peppers out of the pot.
27. 27. Serve the peppers with lemon wedges.

Nutrition per serving

• kcal: 313
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 47 g