🫑 Spanish Stuffed Peppers with Rice

Name: Spanish Stuffed Peppers with Rice
Total time: 50 min
Yield: 4 servings
Ingredients: 4 Stück Peppers (large, red or green); 300 g Basmati rice (cooked); 1 Stück Onion (finely chopped); 2 Zehen Garlic (minced); 2 Stück Tomatoes (diced); 3 EL Olive oil; 1 TL Paprika powder (sweet); 1 TL Salt; 2 EL Parsley (chopped)

420 kcal · 50 min · 4 servings

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Ingredients

4 Stück Peppers (large, red or green)
300 g Basmati rice (cooked)
1 Stück Onion (finely chopped)
2 Zehen Garlic (minced)
2 Stück Tomatoes (diced)
3 EL Olive oil
1 TL Paprika powder (sweet)
1 TL Salt
2 EL Parsley (chopped)

Instructions

1. Preheat the oven to 200 °C.
2. Wash the peppers and cut them in half lengthwise. Remove the seeds.
3. Heat the olive oil in a pan and sauté the onion and garlic.
4. Add the tomatoes and paprika powder and cook for 2 minutes.
5. Stir the cooked rice and parsley into the vegetable mixture.
6. Fill the pepper halves with the rice filling and place them in a baking dish.
7. Add a splash of water to the baking dish and cover it with foil.
8. Bake the stuffed peppers in the oven for 25 minutes.
9. Remove the foil and bake for another 10 minutes until the peppers are soft.

Nutrition per serving

kcal: 420
Protein: 18 g · Fett/Fat: 15 g · Carbs: 52 g