Stuffed Bell Peppers
Peppers baked with herbed rice and tomato.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Active
- 25 min
- Serves
- 6
- Difficulty
- Easy
- Cuisine
- mediterranean
Servings6
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Heat the oven to 190°C / 375°F. Cook the onion in 2 tbsp oil 8 minutes.
Stir in the rice, grated tomato, tomato paste, herbs, oregano, salt, and pepper.
Fill the peppers two-thirds full, replace the tops, and stand them in a baking dish.
Pour the hot water around them, drizzle with the remaining oil, and cover with foil.
Bake 45 minutes covered, then 15 minutes uncovered until the rice is tender and the tops brown.
Two-thirds full — the rice swells and will burst an overpacked pepper.