Stuffed Bell Peppers
Stuffed bell peppers are one of my favorite spring dishes that reminds me of my childhood. My grandmother used to make it when I was young, and I prefer making it when the vegetables are fresh and their season. The perfect mix of vegetables and herbs makes it the ideal dish for the whole family.
The kids simply love it. If you want to make the dish more appealing, you can buy mixed colors of bell peppers.
Ingredients:
- 8 large bell peppers
- 1 yellow onion diced
- 2 carrots diced
- 1 zucchini diced
- 1 tbsp sugar
- 350 gr Arborio rice
- 1 can diced tomatoes 400gr
- 1 tbsp tomato paste
- 600 ml water
- 1 bunch of parsley
- ½ bunch of dill
- ½ bunch of mint
Instructions:
Wash the bell peppers and cut the top, remove all the seeds from inside. Place them in a baking dish and sprinkle them with olive oil, salt, and pepper.
In the meantime, sauté the onions, carrots, zucchini and add a tbsp of sugar so the vegetables can caramelize. Saute for 5-6 minutes and season with salt and pepper. Add the rice and continue sauteeing for 2-3 more minutes. Add 1 tbsp tomato paste and mix with the wooden spoon. Pour the water and mix. After 5 min you can add the diced tomatoes and stir.
Remove from the heat and add the chopped herbs (parsley, dill, and mint).
Using a spoon, fill the mixture into the peppers, and cover them with the top. Season with salt and pepper and drizzle some olive oil.
Pour a glass of water into the pan and cover with aluminum foil and bake at 180C for 1 hour.
Remove the foil and bake for another 20 minutes.
Bon Appétit