Tomato and Rice Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheating

2. Step 2

   Use the chef's knife on the cutting board to finely chop the onion and mince the garlic, keeping both raw.

   Parallel with step: 1

   Cookware: Chef Knife — chopping, cutting board — prep

3. Step 3

   Oil a 33 x 23 cm baking dish with 15.0 ml of olive oil, then arrange the halved, seeded bell pepper cut-side up.

   Ingredients used: 4.0 piece Bell Pepper, 15.0 ml Olive Oil

   Cookware: baking dish — oiled, Chef Knife

4. Step 4

   In the mixing bowl, combine the rinsed rice, 400.0 gr of crushed canned tomato with its liquid, the onion, garlic, 15.0 ml of olive oil, salt, and water with the spoon; adjust the seasoning before stuffing.

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion, 200.0 gr Rice, 8.0 gr Salt, 400.0 gr Tomato, 300.0 ml Water

   Cookware: mixing bowl — mixing, spoon — stirring

5. Step 5

   Spoon the rice mixture evenly into the bell pepper halves without packing it tightly.

   Cookware: baking dish — stuffing, spoon — stuffing

6. Step 6

   Pour the remaining 400.0 gr of crushed canned tomato with its liquid around the peppers, then bake at 190°C for 60 minutes, until the peppers are soft, the sauce is bubbling, and the rice is tender.

   Timer: 60 min (scalable)

   Ingredients used: 400.0 gr Tomato

   Cookware: baking dish — baking, oven — 190°C