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🫑 Spanish Moruna Peppers

410 kcal · 45 min · 4 servings

Ingredients

• 4 Stk Bell peppers (large, smooth skin)
• 150 g Basmati rice
• 300 ml Water
• 1 Stk Onion (chopped)
• 2 Zehen Garlic (pressed)
• 400 ml Coconut milk (semi-skimmed)
• 400 g Tomatoes (canned, chopped)
• 1 TL Cumin (ground)
• 1 TL Rosemary (fresh leaves)
• 1 TL Salt
• 2 EL Parsley (chopped)

Instructions

1. 1. Rinse the rice under cold water. Cook it in 300 ml water for 15 minutes until al dente. Remove from heat.
2. 2. Wash the peppers. Carefully cut off the top and remove the inside (seeds and ribs).
3. 3. Mix the cooked rice with the parsley. Fill the pepper halves with it. Place them in a baking dish.
4. 4. Fry the onion and garlic in the baking dish for 3 minutes in a little oil.
5. 5. Add the tomatoes, coconut milk, cumin, and rosemary. Cook the sauce for 2 minutes while stirring.
6. 6. Pour the sauce over the stuffed peppers. Season the sauce lightly with salt.
7. 7. Bake the peppers for 20 minutes at 180 °C until the vegetables are soft.

Nutrition per serving

• kcal: 410
• Protein: 24 g · Fett/Fat: 18 g · Carbs: 42 g