Summary

Ingredients

• 4 large bell pepper (s)
• 4 tomato (s)
• 3 clove (s) garlic
• 3 tablespoon cream
• 200 g rice
• 200 ml vegetable stock, (approx.)
• 200 g cheese, rated, (Gouda etc)
• 1 large onion (s)
• 1 bunch herbs (parsley, basil, etc.)
• salt and pepper
• sugar

For the sauce:

• 2 tablespoon tomato paste
• 100 ml cream or Cremefine
• 1 can tomatoes, chunky, approx. 400 g
• 1 onion (s)
• salt and pepper
• sugar
• Oil for frying

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Instructions

1. Halve each bell pepper and remove the stalk and seeds. Quarter each tomato, core it, and cut into small pieces.
2. Heat roughly 1-2 tablespoons of oil in a large pan over medium-high heat. Add the chopped garlic and onion and cook for 1 minute. Add the rice and stir for 1 minute.
3. Pour in the vegetable stock and bring to a simmer. Cook for about 10 minutes, stirring several times, until the rice is firm to the bite.
4. Add the chopped herbs, tomato pieces, and cream. Stir and season with salt, pepper, and a pinch of sugar.
5. Spoon the rice filling into each halved pepper. Sprinkle grated cheese on top.
6. Chop the onion and fry it in a pan over medium heat for 2-3 minutes until softened. Add the tomato pieces and cream. Season with salt, pepper, and a pinch of sugar. Simmer for 5 minutes.
7. Preheat the oven to 180°C (356°F). Place the filled peppers in a baking dish and bake for 35 minutes. If the cheese browns too much, cover the peppers with aluminum foil toward the end of cooking.
8. Plate the peppers and serve with the sauce.