Rice-filled Peppers with Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 red pepper (s)
- 3 bell pepper (s), green
- 1 tablespoon olive oil
- 1 onion (s), sliced
- 0.25 teaspoon ¼ chili powder
- 0.5 teaspoon ½ caraway seeds, ground
- 2 tablespoon tomato paste
- 1 cup rice (approx. 200 - 250 ml content)
- 500 ml water
- 310 g canned corn kernels
- 2 chilli, cut
- 0.75 ¾ cup (s) cheese, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Cut the peppers on the stem side and set the lid aside. Carefully remove the midsection and seeds without damaging the shell.
- Heat the oil in a pan, stir in the onion, chili powder, caraway seeds, tomato paste and rice. Season with salt and pepper. Add water. Cover up. Bring slowly to a boil, stir once. Reduce the heat, cover and simmer until almost all of the water is absorbed. Remove from the hotplate. Cover and let stand for 5 minutes, until the water has evaporated and the rice is just soft. Stir in the corn, chillies and 1/2 cup of cheese.
- Fill each pepper with the rice mixture and sprinkle with the rest of the cheese. Put the cover back on. Place the peppers on a baking sheet. Bake in the hot oven for 15 minutes or until the pods have softened a little.
- Serve hot with tortillas and salad.
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