Stuffed Peppers with Rice and Olive Salsa

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Stuffed Peppers with Rice and Olive Salsa
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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the peppers
150 grams short grain rice
600 milliliters Beef broth
4 red Bell pepper
2 Anchovy fillet
2 garlic cloves
50 grams grated Parmesan
2 Tbsps olive oil
salt
peppers (freshly ground)
olive oil (for oiling the dish)
For the salsa
2 Tbsps Diced tomatoes
1 Tbsp red onions (diced)
1 Tbsp black Olives (chopped)
1 Tbsp Basil (chopped)
1 Tbsp White vinegar
1 Tbsp olive oil
salt
peppers (freshly ground)
How healthy are the main ingredients?
Parmesanolive oilonionOliveolive oilBasil

Preparation steps

1.

Bring rice to a boil with 200 ml (approximately 3/4 cup) of broth and gradually add the remaining broth, stirring constantly. Return rice to a near boiling point and cook for about 20 minutes, stirring. Remove rice from heat and cool slightly.

2.

Oil baking dish. 

3.

Rinse and dry bell peppers, cut off tops (reserve for later use) and remove seeds and ribs. Place in baking dish.

4.

Rinse anchovies under cold water and chop finely. Peel garlic and chop finely.

5.

Combine cooled rice with garlic, anchovies, cheese and olive oil. Stuff peppers with rice mixture. Cover peppers with reserved tops and bake in preheated oven at 180°C (approximately 350°F)  for about 20 minutes.

6.

For salsa, combine diced tomatoes with onions, olives, basil, vinegar and oil. Season with salt and pepper to taste. Before serving, top stuffed peppers with tomato and olive salsa.