Summary

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

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Instructions

1. 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.
2. 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.
3. Then season the peppers and serve hot with the finished, drained rice.