Herbed Rice-Stuffed Peppers

Sweet bell peppers filled with tomato-herb rice and baked in a light tomato broth - a vegan Mediterranean classic.

75 min 4 servings Medium mediterranean

Ingredients

• 4 pcs large bell peppers
• 1 pcs onion
• 3 tbsp olive oil
• 2 pcs tomatoes
• 150 g short-grain rice
• 0.5 bunch fresh parsley
• 0.5 bunch fresh mint
• 1 tsp salt
• 0.5 tsp ground allspice
• 2 tbsp tomato paste
• 240 ml water

Steps

1. Cut the tops off 4 large bell peppers and keep the tops.
2. Remove the seeds and white ribs from inside the peppers.
3. Dice 1 onion finely.
4. Grate 2 tomatoes on the large holes of a grater and throw away the skins.
5. Chop 0.5 bunch of parsley and 0.5 bunch of mint.
6. Heat 2 tbsp of olive oil in a pan over medium heat.
7. Cook the onion for 5 minutes until soft.
8. Add 150 g of rice and stir for 2 minutes.
9. Add the grated tomatoes, 1 tsp of salt and 0.5 tsp of allspice and cook for 3 minutes.
10. Turn off the heat and stir in the parsley and mint.
11. Heat the oven to 180 degrees Celsius.
12. Spoon the rice filling into the peppers, filling each one about three quarters full.
13. Put the tops back on the peppers.
14. Stand the peppers upright and snug in a deep baking dish.
15. Mix 2 tbsp of tomato paste with 240 ml of water and 1 tbsp of olive oil.
16. Pour the tomato broth around the peppers.
17. Cover the dish with foil and bake for 40 minutes.
18. Remove the foil and bake for 10 more minutes until the peppers are soft and lightly browned.