Vegetarian Sliced paprika with Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 pointed peppers
- 1 handful cocktail tomatoes
- 1 port. rice
- Salt water
- 1 ½ tablespoon cream cheese (e.g. Philadelphia Dried Tomato)
- some salt and pepper
- 1 dash olive oil
- 3 tablespoons water
Print Recipe
Pin Recipe Instructions
- First, add the rice with salted water and cook for 20 minutes. In the meantime, wash the peppers, remove the seeds and separating skins, and dice. Sauté with a little oil in the pan. Then wash the tomatoes, cut them and add them to the peppers in the pan.
- Then alternately add 1/2 tablespoon Philadelphia, sun-dried tomatoes and 1 tablespoon water to the pan. Do this three times so that a total of 1.5 tablespoons of Philadelphia and 3 tablespoons of water are mixed with the vegetables. If the consistency is still too tough, water can be added as desired.
- Then season the peppers and serve hot with the finished, drained rice.
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