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Recipe

Stuffed Peppers

A classic dish that’s both easy to make and that will please the whole family.

Prep
15 min
Cook
60 min
Stuffed Peppers.jpg

Ingredients

  • 2 cup Sunwhite Calrose/Medium Grain Rice, rinsed and strained
  • 12 Bell Peppers, green, orange, red and yellow
  • 1 cup Olive Oil
  • 4 Onions, chopped
  • 1 cup Parsley, chopped
  • 1 cup Mint, chopped
  • 2 tbsp Tomato Paste
  • 0.25 cup Roasted Almonds And Pine Nuts, roasted
  • Salt And Pepper, to taste

Method

  1. Preheat the oven on 180 Celsius degrees.
  2. Remove the upper parts and seeds of the bell peppers. Reserve the upper parts to cover the bell peppers when you cook them.
  3. In a large bowl, add two cups of water and mix the onions, rice, parsley, mint, tomato paste, olive oil and the roasted nuts. Season with salt and pepper.
  4. Stuff the peppers with the previous mix leaving 2-3 centimeters empty at the top then close them with the reserved upper parts.
  5. Bake the peppers in the preheated oven in an oven tray brushed with olive oil for 1 hour until the peppers are puffy and the stuffing is cooked well.

Ingredients

  • Sunwhite Calrose/Medium Grain Rice
  • Bell Peppers
  • Olive Oil
  • Onions
  • Parsley
  • Mint
  • Tomato Paste
  • Roasted Almonds And Pine Nuts
  • Salt And Pepper

Method

  1. Preheat the oven on 180 Celsius degrees.
  2. Remove the upper parts and seeds of the bell peppers. Reserve the upper parts to cover the bell peppers when you cook them.
  3. In a large bowl, add two cups of water and mix the onions, rice, parsley, mint, tomato paste, olive oil and the roasted nuts. Season with salt and pepper.
  4. Stuff the peppers with the previous mix leaving 2-3 centimeters empty at the top then close them with the reserved upper parts.
  5. Bake the peppers in the preheated oven in an oven tray brushed with olive oil for 1 hour until the peppers are puffy and the stuffing is cooked well.