Red Bell Peppers Stuffed with Rice
Rinse red bell peppers, cut off tops and remove seeds and ribs. Reserve tops.
Rinse green bell peppers, cut in half, remove seeds and ribs and chop finely. Heat 1 tablespoon of oil in a pan and saute green bell peppers with shallots. In a bowl, combine rice, corn, cheese and parsley. Season with salt, pepper and paprika. Stuff red peppers with rice mixture and arrange in a baking dish. Sprinkle with green bell pepper cubes. Replace red pepper tops. Drizzle with remaining oil and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes.
Peppers can also be served cold without baking in oven.