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
Rice-filled Peppers with Cheese
Rice-filled Peppers with Cheese

Instructions

  1. Preheat the oven to 180 ° C top / bottom heat.
  2. Cut the peppers on the stem side and set the lid aside. Carefully remove the midsection and seeds without damaging the shell.
  3. 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.
  4. 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.
  5. Serve hot with tortillas and salad.

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