Salads

Rice – Bell Pepper – Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 200 g rice (lon rain rice)
  • salt
  • pepper
  • 3 bell pepper (s) (red, yellow and green)
  • 150 g sour cream
  • 150 g yourt
  • 1 pinch (s) sugar
  • 0.5 ½ bunch dill, finely chopped
Rice – Bell Pepper – Salad
Rice – Bell Pepper – Salad

Instructions

  1. Cook the rice, drain and let cool. Clean the peppers and cut into thin strips. Mix the cream and yoghurt together. Season to taste with sugar, salt and pepper. Stir in the dill.
  2. Mix the rice and paprika strips with half of the yogurt sauce, arrange in a bowl and spread the remaining sauce over the top.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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