Stuffed peppers with vegetables and rice
Ingredients for Stuffed peppers with vegetables and rice
| Amount | Ingredient |
|---|---|
| 2nd yellow peppers | 2nd green peppers |
| 2nd red peppers | 2nd Tomatoes |
| 2nd Onions | 4 tbsp |
| Rape seed oil | 250 grams |
| Rice | 1 tsp |
| Sugar | 1 pinch |
| Paprika | 1 / 2 tsp |
| Salt | L 1 |
| Vegetable broth | 4 tbsp |
| Tomato paste | 75 grams |
| finely chopped greens |
Stuffed peppers with vegetables and rice Directions
Thoroughly wash the peppers, cut off the top of each pepper quarter. The pods from the core housing and the white interior walls free. The truncated requested dice peppers cover.
Cut the tomatoes into small pieces. Peel the onions, chop finely and fry in 4 tablespoons canola oil, tomato admit briefly sauté and season with sugar, plenty of paprika, salt and tomato paste.
Add the rice, with 3 / 4 l Pour vegetable stock, bring to a boil over moderate heat and let stand for 15 minutes, so he is still grainy. Dice peppers, tomato puree, chopped tomatoes and the remaining canola oil to raise the rice.
The peppers with the rice is ground and put into a large casserole dish, pour the remaining broth and put the greens in the broth. Paprika peppers in a preheated oven at 220 ° C for about 20 minutes on baking.
