Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Ingredients: 3 Red Peppers; 450 grams Passata; 250 grams Cream Cheese; 150 grams Rice; 1 teaspoon Salt; Nutmeg; 1 teaspoon Sweet Paprika Powder; 1 teaspoon Black Pepper; Caraway; Coriander Powder; 60 grams Parmesan (Grated)

1 hrs 30 min·78 ViewsTranslated

Roland

49 Recipes

This recipe is super quick to make with a delicious rice and cream cheese filling. The rice cooks on its own, the oven works unsupervised - just quickly fill them up in between and you're done.

Allergens

Halal

Gluten-Free

1,693kcal

3 Portions · 1,476 g

Protein

60 g

Carbohydrates

171 g

Fat

78 g

Fiber

23 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

3

g

Red Peppers3
Passata450 grams
Cream Cheese250 grams
Rice150 grams
Salt1 teaspoon
Nutmeg
Sweet Paprika Powder1 teaspoon
Black Pepper1 teaspoon
Caraway
Coriander Powder
Parmesan (Grated)60 grams

Instructions

1
Cook the rice.
2
Preheat oven to 150°C convection.
3
Cut the tops off the bell peppers and remove the insides. Rinse briefly with cold water to make sure all seeds are gone. Don't throw away the bell pepper tops.
4
In a bowl, mix the cooked rice with cream cheese, salt, and spices. Add Parmesan as you like.
5
Fill the bell peppers with the rice mixture.
6
Pour the strained tomatoes into a small oven, bread, or cake pan and season with salt and pepper.
7
Place the stuffed bell peppers in.
8
Sprinkle with cheese as you like.
9
Bake for 35-40 minutes.
40 min
10
And you're done. Quick and easy to prepare :)
11
Cook the rice.
12
Preheat oven to 150°C convection.
13
Cut the tops off the bell peppers and remove the insides. Rinse briefly with cold water to make sure all seeds are gone. Don't throw away the bell pepper tops.
14
In a bowl, mix the cooked rice with cream cheese, salt, and spices. Add Parmesan as you like.
15
Fill the bell peppers with the rice mixture.
16
Pour the strained tomatoes into a small oven, bread, or cake pan and season with salt and pepper.
17
Place the stuffed bell peppers in.
18
Sprinkle with cheese as you like.
19
Bake for 35-40 minutes.
40 min
20
And you're done. Quick and easy to prepare :)

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